Tomato-basil chutney

| Rekha Vengalil
Chutneys are such an integral part of Indian cuisine. Back home, mom made chutneys every other day for breakfast and my favorite is her coconut and tomato chutneys. The best part is, every time she would take some left over rice and chutney; mix well and make a big ball and give it to me. Oh I love that so much. And that’s exactly what I do every time I make chutney and lucky my hubby also likes it. Old habits die hard 🙂

Over to the recipe, this one’s adapted from my mom’s.  I added paprika which gave a bit of smoked flavor to the chutney and of course the basil, which perfumed the chutney and was very refreshing.



You need –

Tomatoes – chopped and de-seeded, 1 cup
Sweet Basil – 3-4 leaves, minced
Onion – 1 medium, finely chopped
Garlic – 2 large pods, finely chopped
Chili powder – 1 teaspoon (I used Kashmiri chili powder)
Paprika – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Ground pepper – 1/4 teaspoon
Mustard seeds – 1/2 teaspoon
curry leaves – 1 sprig
Oil – 1 tablespoon
salt to taste

How to –

Heat only in pan, add the mustard seeds. once the seeds start to splatter, add the curry leaves. Tip in the onion, garlic and cook till the onion is translucent. Add salt, all the powders,  except for pepper and fry till the oil start to separate.

Add the chopped tomatoes and basil. Mix well, cover and cook till the tomatoes are mushing. Uncover, add the ground pepper and mix well.  



Turn off the heat and serve with idly, dosa or rice.


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29 thoughts on “Tomato-basil chutney”

  4. No amount of chutneys will satisfy me. Almost everyday I have chutneys or the nearest will be pickles. Interesting to note the use of basil leaves. These are growing in my garden and will make way for the same, the stunning tomato chutneys to be made for my joy at home.

    Reply

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