Tamatar Ki Chutney ( Tangy Tomato Chutney )

This is a really delicious tomato chutney. It is a little different from the usual tomato- onion-green chili chutney. This has a unique nuttiness brought on by the roasted methi seeds. This is one of my favorite chutneys and I always get rave reviews whenever I make it. I hope you enjoy it as well.


Makes about 1 1/2 cups

Ingredients

7-8 medium sized tomatoes, roughly chopped
7 Thai green chilies, roughly chopped
4 tbsp oil
1/2 tsp asafoetida / hing
1 tsp fenugreek seeds / methi seeds
1 tsp black mustard seeds
1 sprig curry leaves
2 tsp cayenne powder / red chili powder
1 tsp turmeric powder / haldi
salt, to taste


Method

• Blend the tomatoes and green chilies in your blender, till it becomes a nice smooth paste. Set aside.
• In a medium sized saucepan heat 1 tsp of oil and when slightly hot add the methi seeds and asafoetida to it. Stir it together and watch the color of the methi seeds change to a deep reddish brown. Remove from heat, do not over cook it or else it will spoil the whole chutney by giving of a burnt taste. Transfer the methi seeds, asafoetida and oil mixture to the mortar and using the pestle, pound it till it grinds the methi seeds into a smooth wet powdery consistency. Set aside. ( you can us a coffee grinder as well, but the small quantity makes it a little difficult to grind ).
• Wipe the saucepan clean and put it back on the fire. Heat the rest of the oil and add the mustard seeds, let them crackle and then add the chopped up curry leaves. ( Tip : I roughly chop up the curry leaves to infuses even more fragrance into the dish ). Fry for a few seconds, then add the tomato paste, chili powder and turmeric powder. Cook on medium heat stirring it occasionally. Cook till most of the water is evaporated and it is nice and thick - chutney-like. Add salt , and the hing-methi powder, stir it all up and remove from the fire.
• Cool and store in the refrigerator. Serve it with anything - fresh dosas, hot idlis, steaming rice, or just as a side dish or as a sandwich spread.

 This chutney is best served at room temperature.

Dry Lasun ki Chutney ( Garlic Chutney, Dry )

This is a garlic spiked red hot chutney that will perk up anything it is put in. I love it in my sandwiches and sometimes I even add this to my sabjis to jazz it up a bit.

Makes about 1/2 cup

Ingredients

9 cloves of garlic, peeled
1/3 cup dried coconut flakes
2 tbsp deggi mirch powder ( or substitute with 2 tbsp cayenne powder / lal mirch powder, I use deggi mirch for the lovely red color )
a big pinch of sugar
salt, to taste
1 tsp cooking oil


Method

• Heat the oil in a small saucepan, add the garlic cloves to it and saute briefly till it get a light golden brown. Remove with a slotted spoon and drain on an absorbent towel. Next add the coconut and saute till it gets light golden brown, add the red chili powder to the coconut and saute lightly again for one minute and remove from heat.
• Blend in a blender, do not add any water to this. Mix in the sugar and salt. Store in an air tight container, at room temperature.

 The garlic and coconut + red chili powder after roasting.

The final result after grinding.