tomato chutney

📌’Empty the fridge’ tomato chutney📌 This is exactly how this recipe came about. I had to use up some Greek yogurt so I made some instant Rava idlies with mix and for a side, I used up the last two tomatoes in the fridge along with everything else that I didn’t want to throw out/waste! 🍅🌿 📌Ingredients Oil: 1 tsp Tomatoes: 2 Onion: 1 (the last small onion left at home) Curry leaves: 1-2 sprigs Coriander leaves and stem: a small wilting bunch Dry red chillies: 2-3 (because I was out of green chillies) Frozen grated coconut: 2 Tbsp (just to add some body to the chutney) Salt: to taste -For tempering: Oil: 1 tsp Mustard seeds: 1/2 tsp Cumin seeds: 1/2 tsp Urad dal: 1/2 tsp Curry leaves: if you remembered to save some Asofoetida or hing: 1 pinch 📌 Method: -To a pan, add oil, cubed tomatoes, onions, curry leaves and dry red chillies. -Cover and cook for 2-3 minutes. Once done, add grated coconut, coriander leaves and stems. Turn off the stove. Allow everything to cool down. -Blend and add salt to the chutney. -Add tempering with all the ingredients under ‘tempering’. -Serve this with Rava idli or upma and I’m telling you, you’re going to want to make it even when you’re not clearing out your fridge. 😅 I couldn't finish it so I gave the remaining idlies and chutneys to a friend. (Definitely better than giving them just some veggies). 😊 📌 You can add any veggies or herbs leftover in the fridge and make this recipe your own.

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Step 1

-To a pan, add oil, cubed tomatoes, onions, curry leaves and dry red chillies.

Step 2

-Cover and cook for 2-3 minutes. Once done, add grated coconut, coriander leaves and stems. Turn off the stove. Allow everything to cool down.

Step 3

-Blend and add salt to the chutney.

Step 4

-Add tempering with all the under ‘tempering’.

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