Tomato-Sesame Chutney

A quick and easy chutney with tomatoes, sesame seeds and South Indian spices
Ingredients - Makes 1 cup
  • 400 g tomatoes, chopped
  • ¼ cup sesame seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • For the tempering
  • 1 tbsp oil
  • ½ tsp fenugreek seeds
  • 2 tsp black gram (urad dal)
  • 1 tsp mustard seeds
  • 2-3 dried red chillies, broken into small pieces
  • 6-8 curry leaves, optional
  • a pinch of asafoetida (hing)
  1. Roast the sesame seeds (no oil) until lightly browned. Set aside to cool
  2. Cook the tomatoes with turmeric and salt until soft and mushy. Set aside to cool
  3. Heat 1 tbsp oil. Fry the fenugreek seeds and black gram (urad dal) until they start to brown
  4. Add mustard seeds, curry leaves and dried red chillies. Fry till the mustard seeds start to splutter
  5. Turn off the heat and add a pinch of asafoetida
  6. Set aside a spoonful of the tempering and grind the rest with the cooked tomatoes and roasted sesame seeds
  7. Use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
  8. Make a smooth chutney. There is no need to add water
  9. Mix in the remaining tempering and serve with {Idli}, {Ragi Dosa} or {Pesarattu}
Related - 3
By on