Hyderabadi Tomato Chutney recipe
Hyderabadi tomato chutney is more than just a side dish, it feels like a taste of home.
Right ? The smell of tomatoes which slowly cook with the garlic and the red chillies takes me back to my childhood days, where dishes were simple, honest, and full of warmth. This chutney was usually made in the mornings, and served hot with idlis, dosas or rice as breakfast.
This recipe is passed down through generations which carries memories of family meals, and a lot of love. Today, I will be explaining to you how to make this tomato chutney in simple steps.
Ingredients Needed for Hyderabadi Tomato Chutney
- Ripe tomatoes – 4 to 5 medium sized
- Garlic cloves – 5 to 6
- Dry red chillies – 4 to 6
- Green chillies – 1 to 2 (optional)
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Curry leaves – 8 to 10
- Asafoetida (hing) – a pinch
- Turmeric powder – ¼ tsp
- Oil – 3 tbsp
- Salt – to taste
- Sugar or jaggery – ½ tsp (optional)
- Fresh coriander leaves – (optional)
How to make Hyderabadi Tomato Chutney
- Wash the tomatoes thoroughly under water and chop them into thin pieces. Make sure you choose ripe tomatoes for the best taste.
- Take a pan and add oil to it. Put mustard seeds and allow them to crackle fully. Next add cumin seeds and give it a slight saute.
- Now add the crushed garlic and dry red chillies to the pan. Keep sauteing until the garlics turn light brown in color on a medium flame.
- Add the chopped tomatoes to the pan. Add turmeric powder, salt, and a pinch of asafoetida and mix everything well.
- Keep cooking this mixture on medium flame until the tomatoes become soft and pulpy. Make sure to stir continuously to prevent the tomatoes from sticking to the bottom of the pan.
- You will notice the oil starts getting separated from the mixture and this is a sign that the chutney is cooked properly.
- At this stage, add a small amount of jaggery or sugar to balance the tanginess of the tomatoes. This step is completely optional.
- Mix the tomatoes well for about 5 minutes.After that, turn off the flame.
- Now garnish the chutney with coriander leaves. Let the tomato chutney cool slightly to allow the flavours to settle deeply.
- Your homemade Hyderabadi tomato chutney is ready to be served !
Frequently asked questions
Do we grind tomatoes for Hyderabadi tomato chutney?
No, to prepare the traditional Hyderabadi tomato chutney, no grinding is required. It is made by finely chopping the tomatoes and slow-cooking.
Is tempering done separately for this chutney?
Separate tempering is not done for Hyderabadi style tomato chutney. The cooking is done by adding all the ingredients in one pan.
How long can the tomato chutney be stored?
The tomato chutney stays fresh for up to 2 days if stored in the refrigerator. Make sure to always use a dry spoon while serving.
What can I serve with Hyderabadi tomato chutney?
The tomato chutney can be served with idlis, dosas, steamed rice, or curd rice. You can also have it with hot rice and ghee.
Can I use sesame oil for this chutney?
Yes, sesame oil or groundnut oil can be used in the preparation of Hyderabadi tomato chutney.
Can I make Hyderabadi tomato chutney without garlic?
Yes, you can skip garlic in tomato chutney if you want. However, garlic adds a strong flavour in the Hyderabadi tomato chutney.
