An alternative to coconut chutney is tomato chutney. If you google tomato chutney, you will see a lot of recipes showing up. There are only two options to making this recipe, either tomatoes are cooked and then made into a paste or they are made into a paste and then cooked. You will see some variations of these chutneys in various blogs. I have posted the first type here. The second version is my mother- in- law's recipe that I tried today. It was a winner and I decided to share the recipe. Apart from serving it for dosai or idli, they can also be used as a spread on bread, mixed with plain cooked rice to convert into tomato rice in a jiffy and served with roti or curd rice. Basically something you can store for a month if cooked and stored well.
Heavy Bottom Pan
Measuring Spoons and cup
Tomatoes -6 medium size ( ripe)
Sesame Oil - 1/4 cup
Dry Chillies - 4 ( add more for extra spice)
Fenugreek Seeds - 1/2 tsp
Udad Dal - 1 tbsp
Channa Dal - 1 tbsp
Curry Leaves- a few
Asadoetida - 1/4 tsp
Mustard Seeds - 1 tsp
1. Heat the pan on medium high.
2. Blend the tomatoes and onions into a puree.
3. Add oil, followed by asafetida, mustard seeds ( allow for them to pop), dry chillies, udad and channa dal and fenugreek seeds. Fry the dal in oil until they are golden brown. Add the puree and cook on medium. Please do give it a stir regularly.
4. Do not add salt until the chutney has thickened and all the water is absorbed with some oil starting to surface (10 minutes).
5. Throw in the salt and a cook it for few minutes. Remove the pan from heat, allow for it to cool and store in a bottle. This will sustain about to a month if stored right.