Enough can’t be said about this tangy tomato chutney! I have tried a number of different tomato gojju (chutney) recipes but this one beats them all! This is the easiest to make the tastiest to eat! I was introduced to this chutney by a roommate during my stay in Bangalore, India. I was sold the first time I tasted it! This chutney can be eaten with plain rice, with roti, or as a spread on bread. Spicier the better! The tangy taste of tomatoes are well balanced with spices and slow cooked to obtain this deliciousness.
Tangy & Spicy Tomato Chutney (Gojju) Recipe
(makes about 7 oz)
Preparation time: 5 minutes
Cooking time: 30 minutes
5 medium sized ripe tomatoes
1 tbsp oil
1/2 tsp mustard
1/2 tsp split black gram/urad dal
6 – 8 curry leaves
A pinch of asafoetida/hing
1 tsp red chili powder or as per taste
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp sugar (optional)
Salt to taste
Cut tomatoes into large cubes of approximately 1 inch.
In a wok or kadhai, heat the oil for seasoning on medium heat. Put the split black gram, bengal gram, and mustard seeds; when they pop, add curry leaves and asafoetida. Add cut tomatoes, mix once, cover and cook on medium-low heat.
After about 10 minutes, check to see if the tomatoes have softened. If not, continue cooking for another 5 minutes. Mash the softened tomatoes using the back of the spatula. Add red chili powder, turmeric powder, cumin and coriander powder, sugar, and salt. Mix well and cook under a lid.
After about 5 minutes, remove cover, mix well and allow to cook on low heat without a lid, stirring in between to prevent the mixture from sticking to the wok. When the mixture starts leaving oil, turn off heat.
Serve with hot rice or roti.
If storing, allow to cool completely and refrigerate in an air tight container.