This is great chutney to have on hand to add to rice dishes or stir into soups.
By Sowmya Dinavahi
Tangy Tomato Yoghurt Chutney
This is great chutney to have on hand to add to rice dishes or stir into soups.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Condiment
Ingredients
Scale
- 3–4 Medium sized roma tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp of oil
- 1 Cup of fresh yogurt
- Few sprigs of coriander leaves, for garnish
- Salt to taste
For Tempering
- 2 tsp of mustard seeds
- 1 tsp of cumin seeds
- ¼ tsp of asafoetida
- 1 tbsp of urad dal
- 2–3 Dry Red Chillies, Crushed and de-seeded
- 2–3 Green Chillies, Finely chopped
Instructions
- Heat some oil in a pan, Add chopped tomatoes ,turmeric powder and required amount of salt and cook for about 5-10 minutes until they turn mushy. Switch off the stove and let it cool.
- Heat some oil , Add the ingredients “For Tempering” one by one and fry until urad dal turns brown color. Switch off the stove and let it cool.
- Take a blender, Add tomato mixture and tempering and blend to a smooth paste.
- Add ground paste to yogurt and mix well.
- Garnish with chopped coriander leaves
