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