Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker.
All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory.
Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too. It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways.
This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.
Check out my other chutney varieties for idli,dosa.
How to make boiled tomato chutney recipe for idli, dosa.
Cuisine: South Indian
Category: Chutney
Serves:3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
To pressure cook
- Ripe tomato - 3
- Big onion - 1 (use 2 if medium sized)
- Garlic cloves - 4
- Green chilli - 1
- Curry leaves – 4
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- Water - 1 cup
To Temper
- Cooking oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Hing /asafetida - a big pinch
- Coriander leaves – to garnish
Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.
HOW TO MAKE BOILED TOMATO CHUTNEY
- Wash and chop onion, tomato, green chilli, garlic.
- In a pressure cooker, take the chopped ingredients.
- Add turmeric, red chilli powder, salt and water.
- Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
- Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
- Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.
METHOD - STEP BY STEP PICTURES
- Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato.
- In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle.
- Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely.
- Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.
- Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.
Note
- Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell.
- Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato.
- Garnishing with coriander leaves is optional.
- For variations, you can skip cooking curry leaves along with tomato.
- You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.
Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !
Technorati Tags: boiled tomato chutney,tomato chutney,simple tomato chutney,boil tomato chutney,thakkali chutney,cooked tomato chutney,instant tomato chutney,tomato chutney for idli,tomato chutney for chapathi,long lasting tomato chutney recipe,tomato chutney for paratha,tomato chutney for dosa,tomato chutney best tomato chutney recipe ever,spicy tomato chutney recipe
FAQs
The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.
What is the best vinegar to use for chutney? ›
Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.
What is the difference tomato chutney relish? ›
Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.
What is the preservative in tomato chutney? ›
Expert-Verified Answer. The chemical preservative used in Chutney is vinegar. Vinegar is high in acidic content as it contains 5-8% acetic acid by volume. Due to the high acidic content of vinegar the acidity of the Chutney increases, which inhibits the growth of several spoilage and pathogenic bacteria.
What are the main ingredients in chutney? ›
Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.
What's the difference between tomato sauce and tomato chutney? ›
Sauces and chutneys are more or less prepared the same way, but sauce typically gets strained or blended to smooth out its texture. Compared to chutney, a sauce has a runny consistency. Based on its definition, a sauce is a liquid (or mostly liquid) blend of ingredients that are made to accompany food.
What is a thickening agent for chutney? ›
Some popular thickening agents for chutney include:
- Cornstarch: Cornstarch is a common thickening agent that is widely available and easy to use. ...
- Flour: Flour can also be used to thicken sweet chutney.
Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.
How long does homemade chutney keep? ›
Sunlight can have an effect on the colour and humid places may cause fermentation. Chutneys and pickles have at least a year's shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.
Why is my tomato chutney bitter? ›
Of course acidity makes food bitter. This is the only reason of bitterness of tomato sauce. There are two main ways we use in Italy to remove that bitterness: a pinch of sugar in the sauce while cooking it.
Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.
How do you make tomato chutney less sour? ›
If you don't want to resort to sugar, baking soda, broth or cinnamon, you just have one thing left to do; cook the tomato as little as possible because, perhaps you can't imagine it, but the more tomato it cooks, the more sour it becomes.
Can I freeze tomatoes to make chutney later? ›
Yes! You sure can - if you know what recipe you are going to make, prepare the tomatoes according to the recipe before freezing, otherwise just freeze them whole and then thaw them out and go from there when you are ready to make your recipe!
What is tomato chutney made of? ›
While there are sweet and spicy chutneys, this hot, tangy and spicy chutney belongs to South Indian cuisine & is a staple. Traditionally Tomato Chutney was made by crushing roasted tomatoes, garlic, chilies, tamarind, cumin seeds and salt in a mortar pestle. Nothing else was added to it.
Why peel tomatoes for relish? ›
Why would you peel tomatoes? The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.
What do chutneys often contain? ›
Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices.
Is tomato chutney healthy? ›
Additionally, the tomatoes and dates used in the chutney are rich in antioxidants, which help to boost the immune system and fight off disease. The spices used in the chutney, such as turmeric, cumin, and coriander, are also incredibly beneficial for your health.
What's the difference between salsa and tomato chutney? ›
Chutneys are a vinegar based condiment. They contain chopped fruit or vegetables, spices, sugar and sometimes flavor enhancers such as garlic. Salsa, on the other hand, is a mixture of fresh vegetables including tomatoes, onions, chili peppers, jalapeño peppers, garlic, lime juice, cilantro and other herbs.
Is chutney and ketchup the same thing? ›
Chutney is the South Asian version of sauce (India, Pakistan, Bangladesh, Sri Lanka and Maldives). Though people all around the world know about chutney, that is more sort of Indian origin. Ketchup is a term used for tomato sauce.
