Tomato Sesame Chutney.
Tomato sesame chutney is prepared by cooking tomato and green chiles in ioil and spices. It is then ground with sesame seeds and herbs into coarse mixture. Serve tomato sesame chutney with any dosa, fritters etc…
Makes: around 2 Cups of Tomato sesame Chutney.
Sesame Seeds 1 Tbsp
Green Chiles 2
Garlic 1 -2 Cloves
Salt to taste
Cilantro Few Leaves
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Oil 1 tsp
Method of preparation:
Peel and roughly chop the garlic cloves.
Wash and roughly chop the raw tomatoes.
Remove stems, wash and halve the green chiles.
Wash cilantro leaves and keep aside.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tomatoes, green chiles and salt.
When tomatoes become soft and mushy, remove from heat.
First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked tomatoes, green chiles, garlic cloves, cilantro leaves and pulse a couple of times to coarsely grind everything.
Remove the ground tomato sesame chutney onto a bowl.
Serve tomato sesame chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding tomato.
Suggestions: Adjust the amount of green chiles for spice. Make sure tomatoes are little sour for better taste.
Variations: You can also toast the sesame seeds before grinding into powder.
Other Names: Sesame Tomato Chutney.
Tomato Ullipaya Pachadi.
Tomato and onion are boiled in water for sometime. They are then peeled and ground into paste. Finally the chutney is seasoned with spices and spice powders. Serve tomato onion chutney with idly, dosa etc..
Makes: around 2 Cups of Tomato Onion Chutney.
Onion 1 Small
Red Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Boil the whole onions in enough water for around 8 minutes and strain the onions.
Boil the whole tomatoes in enough water for around 5 minutes and strain the tomatoes.
Peel and roughly chop the onion and the tomatoes.
Grind the chopped onions and tomatoes into smooth paste using a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground onion tomato paste, red chili powder, turmeric powder and salt.
Boil the chutney for around 8 minutes and remove from heat.
Serve tomato onion chutney with idly, dosa etc..
Notes: Make sure to cook the onion well.
Suggestions: Adjust spice with red chili powder.
Variations: Check other tomato chutney recipes here.
Other Names: Tomato Onion Chutney, Tomato Ullipaya Pachadi.
About the archives
Welcome to the Category Archives here at Talimpu. Click on Page Numbers at the bottom of the page to navigate.