This chutney has been prepared with roasted tomatoes, roasted bhavnagri chillies, coriander leaves and a few dry spices. Bhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like stuffed bhavnagri chillies, bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.
I have roasted tomatoes and bhavnagri chillies in an oven till they were charred. Use of bhavnagri chillies and coriander leaves along with black peppercorns gives this chutney a piquant flavor. I have added some sugar as well to balance the peppery taste of chutney.
This chutney can be refrigerated in a glass container for 15 days. Relish this spicy tomato chutney with bhavnagri chillies as an accompaniment to vegetable/ stuffed parathas or any lightly spiced meal.
Yields : 1 Cup
- 5 (Medium) Tomatoes
- 4 Bhavnagri Chillies
- 1 (Medium) Onion
- 1/8 Cup (Chopped) Coriander Leaves
- 1 Tsp Cumin Seeds
- 6 Black Peppercorns (Crushed)
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Garam Masala
- 2-3 Tsp Sugar
- 1 Tbsp Oil
- Clean bhavnagri chillies and tomatoes with water.
- Brush them with some oil and place on a baking tray (lined with parchment paper).
- Transfer baking tray to a preheated oven and bake for 20 minutes at 250°C.
- Remove bhavnagri chillies from tray and let tomatoes bake for additional 10 minutes.
- Transfer them to a bowl filled with water so that skin of tomatoes can be easily removed.
- Now, chop bhavnagri chillies and tomatoes roughly.
- Heat oil in a pan and add cumin seeds.
- Once cumin seeds begin to crackle, add onion and cook till it becomes soft.
- Add chopped tomatoes and bhavnagri chillies.
- Cook at medium flame for 3-4 minutes.
- Add black peppercorns, red chilli powder, garam masala, salt and sugar.
- Cook for two minutes and add chopped coriander leaves.
- Again cook for a minute and turn off the heat.
- Transfer mixture to a grinder jar and allow it to cool completely.
- Grind the mixture till you receive a slightly coarse paste.
- Transfer to a glass container and store.
- You can roast tomatoes and bhavnagri chillies directly on a gas burner as well.
This tangy and spicy dip has been made with onion, tomato, garlic, curry leaves, chana dal, grated coconut and a few more spices. Coconut has been added for mild sweetness.
It serves as the perfect accompaniment for South Indian dishes like Idli/Dosa etc. You can try it with parathas as well.
If your kid loves idli, do try this dip and modify the recipe a little bit as per the suggestion column( mentioned at the end of the recipe) .
You can refrigerate this dip in a glass container for 4-5 days.
Yields: 1 Cup (approx.)
- 1 Big onion (Chopped )
- 3 medium tomatoes ( Chopped )
- 4 Garlic Cloves ( Chopped )
- 1-2 Kashmiri Dry Red Chillies
- 1 Tsp Mustard Seeds
- 12-14 Curry Leaves
- 2 Tbsp Chana Dal ( Roasted )
- 1/2 Tsp Red Chilli Powder
- 2 Tbsp Coconut ( Grated )
- Salt as per Taste
- 3/4 Tbsp Oil
- Heat oil in a frying pan and add mustard seeds, kashmiri red chillies, curry leaves, garlic and roasted chana dal.
- Add chopped onion when mustard seeds start to splutter.
- Cook onion till they appear translucent.
- Add chopped tomatoes and cook till they are tender.
- Add red chilli powder,salt and grated coconut. Mix and cook for 2 minutes.
- Turn off the heat and transfer the mixture to a grinder-jar for cooling.
- Grind the mixture to a smooth/slightly coarse paste.
- Transfer the jar contents to a bowl and serve with Idli/Dosa etc.
- If you are making this dip for your kid, skip kashmiri red chillies or add some tomato ketchup to dip for sweetness.
This dip, as the name suggests, has been cooked with tomatoes.I learnt it from my sister who served it with aloo ki kachori. Now, it is my son’s favorite. It is a quick recipe and made with ingredients that are available almost in every kitchen. For all the mothers struggling to make their kids eat, try this kid friendly recipe.
As I have already mentioned in my previous posts, tomato is a very healthy ingredient and a single sized tomato contains half of your daily value of vitamin C. Kids love to eat their favorite aloo parathas with tomato ketchup. So, why not we replace the tomato ketchup (full of preservatives) with this healthier tomato dip .
Prepare this dip and store in a glass container for 4-6 days.
This dip has been prepared with only a half tablespoon of oil. Enjoy this delectable dip with any vegetable paratha, aloo ki kachori,sandwich, cutlet etc. and reap the benefits of healthy tomatoes.
Serves: 3/4 cup
- 4 Medium Tomatoes ( Chopped )
- A pinch of Asafoetida (Heeng)
- ½ Tsp Onion Seeds (Kalaunji)
- ¼ Tsp Turmeric Powder
- ½ Tsp Red Chilli Powder
- ¼ Tsp Chilli Flakes (Optional)
- 3-4 Tbsp Powdered Jaggery
- ½ Tsp Dry Mango Powder
- Salt as per Taste
- ½ Tbsp Oil.
- Heat oil in a frying pan and add asafoetida and onion seeds to it. When onion seeds start to crackle, add tomatoes.
- Add turmeric powder, red chilli powder and salt to it. Mix the ingredients and cover the pan with a lid.
- Cook till tomatoes turn tender. It usually takes around 8-10 minutes. Cooking time will also depend upon the quality of tomatoes. Crush them gently with the help of a spatula.
- Add jaggery powder and cook again till water is evaporated and a semi-liquid mixture is obtained.
- Sprinkle dry mango powder and red chilli flakes. Stir the mixture and turn off the flame.
- Delectable tomato and onion dip is ready to be served.
- You can replace powdered jaggery with sugar. I have used jaggery as it is healthier than sugar in terms of nutrients.
- You can blend the dip if your son does not like its texture.