Tomato Chutney is known by different names around the world. although they may have different ingredients they are basically the same cooking methods. as in: chutney tomato, green tomato chutney, tomato chilli, tomato pickle, Indian tomato chutney, chutney relish, tomato chilli chutney, tomato onion chutney, tomatoe chutney.
Preparation Time : Prep: 15 mins | Cook: 20 mins
Doshic Effect : V↓P↓K↓
Ingredients:
- 1 good sized tomato, chopped fine
- ½ large onion, chopped fine
- 2 teaspoons safflower oil
- 1 teaspoon black mustard seeds
- 1 pinch hing
- 3 curry leaves, fresh or dried
- 1 tablespoon cilantro leaves chopped
- ¼ teaspoon turmeric
- ½ small green chili, chopped or 1 pinch cayenne
- 1 teaspoon sucanat or other sugar
Methods:
- Heat a frying pan on medium heat and add the oil, cumin and mustard seeds
- When the seeds pop, add the hing, curry leaves, cilantro, chilli and onions.
- Sauté until the onions are translucent.
- Put in the tomatoes and sugar, Stir gently to coat them well.
- Cover and turn off the heat. Let sit for a minutes and serve
Note:
Don’t make this in a copper pot or store in a metal container other than stainless steel. Because the acidic in the tomatoes will interact with the metal and ruin the chutney.
Benefits:
Pitta should use less hing, mustard seed and chilli. It is good for balancing all the major tridoshas.