Tomato Chutney with Egg
My Naani’s tomato chutney recipe is a quintessential South-Indian classic chutney that can be made with staple pantry ingredients. It is delicious, tangy, sweet, and spicy chutney made with tomatoes, onions, and garlic that is cooked in a variety of spices. This dish goes well with rice, roti, parathas, pulao, and even khichri. A very quick dish to put together for lunch or dinner. This simple chutney goes so well with a hot bowl of rice, a dollop of ghee, and a boiled egg on a cold evening.
Serving Size: 6
Ingredients:
3/4 cup of oil
3/4 cup of cilantro
15 Thai chilies
1/2 cup of curry leaves
1/2 of an onion
4 large tomatoes
18-20 garlic cloves
2 tbsp. of cumin seeds
1 tbsp. of tamarind
1 tbsp. of salt
1/2 tbsp. of turmeric
1/2 tbsp. of mustard seeds
1 tbsp. of ghee
3 dried red chilies
6 eggs
Steps:
Curry:
In a pressure cooker, add a 1/2 cup of oil over high heat.
Add in 1/2 an onion (diced), 15 Thai chilies (whole), 10-12 garlic cloves (uncut), 4 tomatoes (diced), 1/4 cup of curry leaves (halved), 3/4 cup of cilantro (including the stem and leaves) and saute for 4-5 minutes.
Add 1 tbsp. of whole tamarind, 1 tbsp. of salt, and 1/2 tbsp. of turmeric powder, and saute for 4-5 minutes.
Cover the pressure cooker and cook on high heat for 1-2 whistles (about 5 minutes).
Remove the lid and allow the liquid to boil down for 10 minutes.
Let the vegetables cool down and then add them to a blender to create a puree.
Transfer the puree to a bowl and add the tadka and cover with a lid for 3-5 minutes.
Using another pot, hard boil 6 eggs. Create small slits in the eggs and add them to the chutney.
Tadka:
Using a small pot, add 1/4 cup of oil and 1 tbsp. of ghee over medium-high heat.
Add in 8-9 garlic cloves, 1 tbsp. cumin seeds, 1/2 tbsp. of mustard seeds, and 3 red dried chilies.
Add in 1/4 cup of curry leaves roughly chopped. Turn off the heat and add it to the chutney.
