Let me be honest, we decided to make this tomato chutney last week as a stop gap arrangement. Let me narrate my complete story. I had sensed, looking at my past week schedule and by the scale of work left at office that this week is not going to be any different, which meant going pretty early to office and by the time I would come back home, I would be so tired that I would have no time nor energy to do any prep work for my next day breakfast.
We decided to make parantha dough and keep it ready in refrigerator, which we would use to quickly make some plain paranthas. However I would want my paranthas to be accompanied with some curry or dry veg preparations but as I said I had little time this week. So I made this quick recipe of tomato-chutney which serves as a perfect accompaniment with paranthas.
This microwave version of tomato chutney came out really good. It has been almost four days now and I am enjoying my morning breakfast of paranthas with this sweet and tangy chutney. It has got lots of tomatoes; well it is tomato chutney after all. The other important ingredients are onions, sugar and vinegar that impart sweet and sour taste to chutney. We have added some common spices like raw ginger-garlic and dry ones like red chili powder, black pepper powder to spice up the chutney and some raisins and almonds make it a little richer.
So if you notice, this chutney is sweet, sour, little spicy and rich too. If you are wondering about the aroma, we can add freshly grounded cardamom powder (an absolute no-no to packaged cardamom powder) that completes this chutney. Every morning this week, as I make some paranthas for breakfast, and open up the chutney jar, its tantalizing aroma hijacks my senses and sets my taste buds tingling. I must confess, it is driving my appetite higher and I am guilty of eating paranthas more than my usual appetite. I love this stop gap arrangement.
You can prepare this chutney in advance and store it in a jar. It can be consumed for few days. It serves as a perfect accompaniment with the paranthas or dosas that you may prepare for your breakfast. Share your feedback about this recipe in the comment section below.
Click Here for other accompaniments
- 500 grams tomatoes finely chopped
- 100 grams onions finely chopped
- 1 inch ginger root (grated)
- 7-8 cloves of garlic finely chopped
- 1 tsp red chili powder
- ½ tsp black pepper powder
- 1 tbsp raisins
- 7-8 almonds finely chopped
- ½ tsp cardamom powder
- 3 tbsp sugar
- 60 ml vinegar
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- curry leaves
- Cooking Oil
- In a microwave safe bowl, take 2 tbsp oil.Add grated ginger, garlic and onions and mix them well.
- a) Select Micro Mode. b) Select 900W power. c) Set timer to 3 min using dial. d) Select Start
- In 3 mins onion becomes tender. Now add red chili powder, black pepper powder.
- Now add sugar, chopped tomatoes, 1 tsp salt, vinegar.
- Mix them all well and microwave for 10 mins. a) Select Micro Mode.b) Select 900W power.c) Set timer to 10 min using dial.d) Select Start.
- After 10 mins take out the cooked tomatoes and mash them with a potato masher.
- When tomatoes are nicely mashed, add cardamom powder, raisins, chopped almonds and mix them all well.
- Microwave for 5-7 mins or until chutney thickens.a) Select Micro Mode. b) Select 900W power.c) Set timer to 5 min using dial.d) Select Start
- Chutney becomes thick in 5 mins.
- Prepare for Chaunk/ Tadka.Heat 2 tbsp oil, and add mustard seeds, sesame seeds and curry leaves.
- Pour this tadka over tomato chutney and mix it well.
- Allow the chutney to cool down completely before storing it into a jar.
- Enjoy this chutney with Paranthas, dosas.
Click here to watch recipe video