Monday, 1 May 2017

RIPE TOMATO CHUTNEY

It increases our potassium intake, reduces sodium intake. What more balancing act can we expect it to make to ease us from the risk of disease, especially of the heart which is its art. It makes no bones in reducing the formation of kidney stones. Propelled by propensity, it works with great intensity to preserve our bone mineral density.  Known famously to enhance the flavour, no surprise if we dance to a dish when it’s added, for, isn’t it doing us a flavoury favour?
Born botanically as a fruit, veils itself as a veggie. For want of good health, we better see eye to eye with this friendly veggie that’s rich in lycopene, lutein and beta carotene, powerful antioxidants known to protect our eyes. Now see, your eyes are already planted on this bright, round, red, nutrition rich perennial of the nightshade family called by a name so common to me n to u….Guess... can you? And prize for guessing .waiting for you right below!

Dish Type:  Side Dish
Time required:  10 min
Serves:  4 persons approx. 

Ingredients
For grinding:
Tomato                        4 nos. (chopped to pieces)
Turmeric pwdr             A pinch
Salt to taste                 1 tsp approx.
Asafoetida                  A pinch
Tamarind                    1 small gooseberry size ball
Red chilli powder        1 tsp
For seasoning:
Oil                               1 tsp
Mustard seeds             ½ tsp
Asafoetida                   A pinch
Curry leaves                few (optional)

Directions
Wash tomatoes, chop them to pieces and keep aside. Grind this with other ingredients listed above under “for grinding”.
Heat a medium sized kadai. Put a drop or two of oil. To the heated oil, add the above ground mixture and boil/saute it till the raw smell of tomatoes disappear and it thickens to chutney consistency.
Transfer it to a bowl.
In the same kadai, heat a tsp of oil. Season it with ingredients listed above under “for seasoning”. Pour this on to the chutney in the bowl.
Tomato chutney is now ready.

Tete – a – Tete:
While there are many ways of preparing Tomato Chutney, this recipe is easy, quick and tasty. No need to fry dals or grate n grind coconut be it raw or dry. Also not required here is the use of onion or garlic.
A pinch of jaggery can be added for those who love that sweet tinge in the taste.
My niece Shruti H Rao adds grated paneer while grinding.It's her own innovation to suit her taste and love for paneer.
Tomato Chutney generally goes with anything laid on the table be it rice, rotis or even as a dip dish for starters.
Recipe contributed by Smt. Mohana Mangala, an expert cook and aunt of my dear friend Srimathi Adiga

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  i.e., Mangala's Potpourri
Other sections in this blog include "Nostalgia" "Play with Words" "Glimpse of my Gallery" "My First Post" 

You are welcome to meet me at "Hey... Meet Me!"

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