I love this chutney.This is mom's recipe which she always make when we travel.Its great with Idli,dosa,Chappati or even rice.Great for picnic or packing lunch boxes.You can spread between two chappati and roll it out.This need a spice powder from urad dhal,fenugreek and red chilli.The spice powder made ahead and stored in fridge.
My mom used to make it thin and uses with in 2 days.Since i wanted to this to be thick,so i simmer it down till it becomes thick and stored it in fridge.It was good up to 10 days.Mom uses coconut oil for her cooking and it gives a nice aroma to this chutney.Since i want the same, i used olive oil and coconut oil in half and half.
Spice Powder :
1. Urad Dhal : 3tbsp
2. Fenugreek Seeds : 2tsp
3.Red chilli : 10
Dry roast the seeds one by one and make a powder.This can be stored in fridge.
For Chutney :
1.Tomato : 5 large
2.Oil : 4 tbsp (Olive oil 2tbsp + coconut oil 2tbsp)
3.Green Chilli : 1 slit longwise
4.Hing : a pinch
5.Mustard Seeds : 1tsp
6.Jeera/Cumin : 1tsp
7.Curry Leaves : 5
8.Spice Powder : 1 1/2 tbsp
9.Jaggery : 2tbsp
10.Salt : to taste
Chop the tomoto into small pieces.
In a heavy bottom vessel,add oil with mustard and jeera.
When sizzle, add hing,green chilli and curry leaves.Add the tomoto and give a stir.
Keep in medium flame and continue to cook till it becomes salt.
Add spice powder,salt and jaggery and mix well.
Cook until the mixture becomes thick and oil leaves the side.
Check for spice, jaggery and salt.if so add more.
When its done,switch off and cool down.
Store in clean dry box.
Since the tomato splits and dance alot, keep an eye and also use a heavy deep pan.
Mom likes this on sweet side,so she adds extra jaggery where me love it little spicy and aroma of fenugreek.
If you need this to be spicy, add chilli powder.
Dont go overboard with spicy powder since it has fenugreek and turns bitter.
Use accordingly and rest of spice powder can be stored in fridge.