My Mysore Ajji and my Mom, both used to make this chutney for mostly chapathi on Thursday night’s; and on days when there was just tomatoes and no coconut for making chutney. It used to be sweet, tangy, and spicy and very delicious. I used to make this a lot when in Dubai, somehow missed doing it here. Anyway, I was picking up old stuff and found a book which had recipe for Tomato Gojju, and instantly it came to my mind about this chutney.
- 3 large wine ripe tomatoes.
- 12 curry leaves
- 4 sprigs cilnatro – chopped
- 2 tsp red chilli powder
- 3 green chillies
- 1 tsp each mustard seeds and Jeera.
- 1/4 tsp turmeric or haldi
- pinch of hing
- 3 tsp Jaggery or brown sugar
- salt to taste
- In a pan, add 3 tsp oil. When it is hot, add hing, mustard seeds, jeera.
- When the mustard seeds start spluttering, add haldi, curry leaves, and tomatoes.
- Fry for a few minutes.
- Next, add the salt, finely chopped cilantro, and also jaggery.
- Close the lid and allow to cook for 7-8 minutes.
- Once the tomatoes are cooked, you can serve them as is. That’s how my Ajji and Mom used to do.
- However, once the chutney was cool, I grinded it into a smooth paste. This was so that my daughter would not pick out all the curry leaves, green chillies.
- I served it with Idli as you can see below; it was just awesome.
P.S: With 3 green chillies, the chutney was quite spicy when it was grinded. So, if you are eating it without grinding add 3 chillies, so that you can pick them out. But, if you are going to grind it, add 1 or just 1/2 green chilli.