Tomato chutney is perhaps one of the most popular Indian condiments most households use. It is an intensively flavourful accompaniment primarily made from luscious, red-ripe tomatoes; hence, it draws the rich, tangy base of the chutney. The chutney can also be visually enticing because of its bright red colour, which stands out in every food presentation. Tomato chutney preparation typically begins with chopped onions, garlic, and green chillies being heated up in oil until it undergoes golden brown colour and aromatic fragrance. Then, fresh tomatoes, along with spices such as mustard seeds, cumin, turmeric, and sugar to neutralise the acidic nature of tomatoes, are mixed and simmered down to break down tomatoes into a rich pulp. It has a good sweet and sour taste with spiciness. The natural sweetness in the tomatoes complements the oncoming heat from the chillies, and spices add depth and complexity. It can go with almost all food items, from idli and dosas to parathas and rice. It is also used as a dip for pakoras or samosas; it is, therefore, popular for daily consumption and during festivals. Apart from the pleasure of taste, tomato chutney is full of nutrients. Tomatoes contain rich vitamins A and C and antioxidants such as lycopene, which possess many health benefits. It's a flavourful sensation, but it's also nutritious. Whether you serve it on the side or smear it to spread the flavour, tomato chutney adds fresh zing to any dish. Let's try out the tomato chutney recipe.

• 500 gms tomatoes
• 1/4 tsp turmeric powder
• 1 tsp chana dal
• 3 tbsp oil
• Salt
• 1 tsp urad dal
• 1 tsp mustard seeds
• 2-3 green chilli
• Curry leaves

• Start by rinsing 500 gms of fresh, ripe tomatoes under running water to remove any dirt or impurities that may be lodged in them. This stage of the tomato chutney recipe is vital as it ensures your ingredients are pure and fresh.
• Grate the tomatoes into tiny, equal-sized pieces. That way, they can cook uniformly and fast - a factor needed in achieving the right consistency of your tomato chutney recipe.
• Heat 2 tablespoons of oil in a medium-sized pan, and then add the spices you will use in your tomato chutney recipe. For the spices to not burn, ensure the oil is hot but not smoking. That is the element that will set the stage for a delicious and aromatic chutney, so it is an essential part of the tomato chutney recipe.
• Once the oil is hot, add one teaspoon of mustard seeds.
• Let them splutter. This will take approximately 30 seconds. In this process, the natural oils of the mustard are released and hence are infused into the oil.
• Add the urad dal and chana dal, both 1 teaspoon of each, to the pan and continue to fry the lentils until they turn brown. This step gives a delicious nutty flavour to the chutney and contributes to its texture, too.
• Once the lentils turn golden, add 2-3 green chillies chopped per your spice needs and a couple of curry leaves.
• Saut it for about a minute until the chillies soften with the fragrance they bring. This will enhance the flavour quotient of the chutney.
• Add the chopped tomatoes to the pan, 1/4 Tsp of turmeric powder, and salt to taste and mix well.
• Cook over medium heat till the tomatoes become soft and about 10-15 minutes or so, stirring occasionally to check sticking.
• Once you have cooked tomatoes and they become mushy, take them out of the flame.
• Let it cool for a few minutes, then transfer it to the blender and blend into a smooth paste. Although we suggest you blend it until soft, you may prefer the chunky texture. So give it a quick pulsed blend or less time.
• Temper 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds and let them splutter to give additional flavour to the chutney. Add a pinch of asafoetida and a few curry leaves to the pan. This will provide the dish a unique flavour and aroma, whereas the curry leaves are used for further enhancement.
• Saut for about 30 seconds to let it release its aromatic flavour.
• Pour the prepared tomato chutney and mix well to incorporate all the flavours. Your delicious recipe of Tomato Chutney is ready now. It can be served with dosas, idlis, rice or as a spread for sandwiches and wraps.