Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker.
All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory.
Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too. It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways.
This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.
Check out my other chutney varieties for idli,dosa.
How to make boiled tomato chutney recipe for idli, dosa.
Cuisine: South Indian
Category: Chutney
Serves:3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
To pressure cook
- Ripe tomato - 3
- Big onion - 1 (use 2 if medium sized)
- Garlic cloves - 4
- Green chilli - 1
- Curry leaves – 4
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- Water - 1 cup
To Temper
- Cooking oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Hing /asafetida - a big pinch
- Coriander leaves – to garnish
Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.
HOW TO MAKE BOILED TOMATO CHUTNEY
- Wash and chop onion, tomato, green chilli, garlic.
- In a pressure cooker, take the chopped ingredients.
- Add turmeric, red chilli powder, salt and water.
- Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
- Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
- Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.
METHOD - STEP BY STEP PICTURES
- Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato.
- In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle.
- Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely.
- Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.
- Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.
Note
- Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell.
- Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato.
- Garnishing with coriander leaves is optional.
- For variations, you can skip cooking curry leaves along with tomato.
- You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.
Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !
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FAQs
Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.
What does tomato chutney contain? ›
The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.
How can I thicken my tomato chutney? ›
Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.
How long should you leave homemade chutney before eating? ›
Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.
What does vinegar do in chutney? ›
The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.
Can you use white vinegar instead of malt vinegar for chutney? ›
Get creative in choosing which fruit and veg you use, as well as which types of sugar, vinegar and spices you want. The sugar can be white or brown, and you can use almost any vinegar under the sun. I would probably steer clear of Balsamic, but apple cider, malt, red wine are all contenders.
What is the difference between tomato relish and tomato chutney? ›
Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.
Why is my tomato chutney bitter? ›
I find the seeds of fresh tomatoes to be the cause of the bitterness. Try to remove as many seeds as possible by squeezing tomatoes after blanching and peeling. Its hard to get them all but that is okay. Then a bit of cane sugar.
What's the difference between tomato sauce and tomato chutney? ›
Sauces and chutneys are more or less prepared the same way, but sauce typically gets strained or blended to smooth out its texture. Compared to chutney, a sauce has a runny consistency. Based on its definition, a sauce is a liquid (or mostly liquid) blend of ingredients that are made to accompany food.
Do you cook chutney with lid on or off? ›
It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.
Add a pinch of sugar
Similar to the baking soda method, you can try adding a small pinch of sugar to your finished tomato sauce to help mellow out any unsavory or bitter notes. Natural Gourmet Institute suggests starting with just ¼ teaspoon of sugar at a time until the sauce reaches your desired acidic level.
How do you reduce sourness in tomato chutney? ›
Cinnamon and nutmeg to eliminate tomato sourness
If you use canned or bottled peeled tomatoes, you can "soften" the sourness by adding half a teaspoon of cinnamon or nutmeg while cooking.
Do you put homemade chutney in jars hot or cold? ›
Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.
What is traditional chutney made from? ›
Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.
What can I use instead of malt vinegar in chutney? ›
Malt vinegar substitute: Apple cider vinegar or lemon juice are your best options for malt vinegar substitutes.
Which vinegar is best for Indian food? ›
White vinegar - this kind of vinegar comes from grain-based ethanol or acetic acid, which is diluted with water. It has a strong flavour and is a popular part of Indian cuisine. White vinegar also makes a great all-purpose cleaner!
Which vinegar is best for Indian cooking? ›
A famous vinegar which is widely used in India to make pickles, white vinegar is commonly found in our kitchens. It is a colourless and clear liquid which gives the perfect tangy flavour to pickles and also preserves them for long.
Can I use distilled vinegar in chutney? ›
I have a few windfall apples in there plus onions, dried fruit and garlic. So often chutney is brown but I make this one with granulated sugar and distilled white vinegar which results in a chutney that is colourful and vibrant - autumn in a jar !
