Description
It is spicy, it is delicious and it is tomato-ey!
Ingredients
Scale
- 1 small Onion, finely chopped
- 8–10 large Tomatoes, chopped
- 2–3 Green Chillies, finely chopped (According to taste)
- Salt to taste
Spices Used:
- 1 tsp Saunf/Fennel Seeds
- 1 inch Cinnamon
- 2 Cloves
- 1 Green Cardamom
- 1–2 tsp Kashmiri Chilli Powder or Paprika (According to taste)
For Tadka/Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Jeera/Cumin Seeds
- 1–2 dry Red Chillies, broken
- Few Curry Leaves, chopped
- 1–2 tbsp Oil
Instructions
- Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame till they are roasted and the heavenly aroma of roasted spices wafts from your kitchen, about 1 minute. Once roasted let them cool completely before you coarsely crush them using pestle and mortar. Keep it aside.
- Heat oil in a pan and add mustard seeds, cumin seeds, broken red chillies, and curry leaves. When mustard starts to pop and splutter, add finely chopped green chillies and roast it for few seconds.
- Mix in finely chopped onion and cook till it turns light golden in colour, about 2 minutes, on medium flame. Mix in coarsely ground spice powder and give it a good stir, for about 30 seconds.
- Add chopped tomatoes and cook on medium flame till it turns pulpy and releases its water, about 10 minutes. Mix in red chilli powder and salt and cook for another 5-7 minutes.
- Let the Spicy Tomato Chutney/Relish cool completely before you transfer to air tight jar. This delicious Spicy Tomato Chutney or Relish can be refrigerated for about a week and can be served with rice, dosa, idli, toast or any Indian flat bread.
Notes
You can grind this Spicy Tomato Chutney or Relish to smooth paste once it is completely cooled, if you prefer it that way. I quite like the chunky tomato bits in this chutney/relish.
The Spicy Tomato Chutney/Relish can be stored in an air tight bottle for up to a week in refrigerator.
- Prep Time: 10 mins
- Cook Time: 25 mins