TOMATO CHUTNEY

Chutney or ‘Chammanthi’ as we Keralites call it, is a magical dish that can be served with almost all Indian Cuisine items. It adds the ‘X’ factor to anything from ‘Kanji’ to ‘Idli’, ‘Chappathi’ to ‘Dosa’. But for my taste buds only Kerala style chutneys are acceptable. Even then I have never liked tomato chutney until my kitchen help – Sujatha chechi made it for me. So I thought I will share it with everyone, just so that you guys can understand my helpless in having to control my diet, when something like this is put on the dining table.

INGREDIENTS

1)    Tomato (Chopped)– 2 nos (Medium Size, Ripe and Red)

2)    Grated coconut – 1 cup full

3)    Onion(Chopped) – 1 no (Make it 2 if medium to small size and preferably red ones)

4)    Green Chilly(sliced) – 3 – 4 nos

5)    Curry leaves – 6 – 10 nos (Just to add the flavour)

6)    Chilly Powder – 1 tsp

7)    Coconut oil – 1 tbsp

8)    Salt – to taste

Method:-

1)    Heat the coconut oil in a tava, add the chopped onions, green chillies and curry leaves. Saute well till the onions are golden and then add the chopped tomatoes. Saute till oil starts to separate and then add the chilly powder. Mix well and add the grated coconut. Mix well, take the tava off the burner and let it settle.

2)    Wait till the mixture is cool (a little warmth is fine), and then mix well into a paste in a mixer. Make it into a ball and serve.

If the whole mixture is ground well on a traditional ‘ammikkallu’ (see photo below) when it is still hot, the taste increases further.