Tomato Chutney

🔥 Prep

• Rinse the 3 tomatoes, pat dry, and chop them into small pieces.
• Peel and finely chop the 1 onion.
• Peel the 3 garlic cloves and mince them.
• Remove stems from the 3 red chillies and roughly chop them (adjust quantity for desired heat).
• Measure 0.5 tsp mustard seeds and set aside.
• Rinse 5 curry leaves, pat dry, and keep whole.
• Measure 2 tbsp oil and 1 tsp salt, having them ready for the pan.

🔥 Cook

• 1. Heat the 2 tbsp oil in a saucepan over medium heat until shimmering.
• 2. Add the measured 0.5 tsp mustard seeds; let them splutter for 10 seconds.
• 3. Immediately add the 5 curry leaves and sauté for 5 seconds until fragrant.
• 4. Add the chopped onion and cook, stirring occasionally, until translucent, about 3 minutes.
• 5. Stir in the minced garlic and chopped red chillies; sauté for 1 minute until aromatic.
• 6. Add the chopped tomatoes and 1 tsp salt; increase to medium‑high heat and cook, stirring frequently scraping the bottom, for 8‑‑4‑‑ minutes** until the tomatoes start to break down.
• 7. Reduce heat to medium‑low and simmer the mixture, uncovered, for 8‑10 minutes, stirring occasionally, until the tomatoes are soft, the oil begins to separate at the edges, and the chutney thickens.
• 8. Remove the pan from heat and let the chutney cool to room temperature (about 10 minutes).
• 9. Transfer the cooled mixture to a blender and pulse briefly to achieve a coarse‑to‑smooth texture as desired; avoid over‑processing to retain some texture.

🔥 Serve

• Spoon the tomato chutney into a small serving bowl and garnish with a few whole curry leaves or a drizzle of oil if desired.
• Serve as a tangy accompaniment to South Indian staples such as idli, dosa, uttapam, or steamed rice.
• Pairs well with coconut‑based dishes, sambar, or as a spread for sandwiches and wraps.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.