Tomato chutney

In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of the ingredients

The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a "kharal" or "khal" in Hindi), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').
Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.


Types of chutney
Many authentic chutneys contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:


Coconut chutney
Onion chutney
Tomato chutney
Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
Tamarind chutney (Imli chutney)
Mango chutney (made from unripe, green mangoes)
Lime chutney (made from whole, unripe limes)
Garlic chutney made from fresh garlic, coconut and groundnut
Green tomato chutney. Common English recipe to use up unripe tomatoes

I learnt this recipe from my Rajasthani friend in Japan and its one the easiest chutneys you can make when you are hurry to make something or lazy to cook. Here goes the recipe!!!

Ingredients:

1 med. Onion
1 can Tomatoes
1tsp Coriander powder
4-5 cloves garlic
1 tbsp. coriander leaves
1 sprig curry leaves
1 Tbsp Red chili powder
1Tbsp oil
salt to taste
Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1 pinch asafoetida.

Method1:
If you are using fresh tomatoes instead of tomatoes in a tin.Follow this procedure.
Heat the 1 tbsp. oil add to the other ingredients except seasoning.Add the onion and tomato pieces. Saute until the onion pieces are soft and clear.Grind either on stone, or in electric stone grinder, or in a mixer.Transfer to a serving bowl.Heat oil in a small crucible, add the seeds and asafoetida..When they splutter, add to the chutney. Mix gently.

Method2:
If you are using tomatoes in a tin.Follow this procedure.
Heat the 1 tbsp. oil add to the ingredients for seasoning.When they splutter,add the rest of the ingredients. Add the onion and tomato pieces. Saute until the onion pieces are soft and clear.
Cook until you have a smooth sauce formed.

Serve with parathas, dosas, idlis, or just plain bread or toast.

Note:
For flavour you can add 5 to 6 fresh mint or pudina leaves