With tomatoes, we can try out different varieties of chutney. One of the simplest variety of tomato chutney or pachidi is made only with the mix of tomatoes and green chillies. It goes very well with pongal, idly, dosa.. Its very easier to make with very less ingredients and the process is also quicker.
Ingredients
Tomatoes - 3 Big one
Green chillies - 2 Big or 3 Medium
Turmeric Powder - 1 tsp
Olive Oil - 2 tsp
Hing \ Asafoetida - 1 pinch
Mustard seeds - 1 tsp
Urad dal \ Ulutham paruppu\Minna Pappu - 1 tsp
Curry Leaves - 2 or 3
Salt - To Taste
Nalla yennai \ Thill Oil \ Gingelly Oil - 1 tsp
Method
Wash and cut the tomatoes and green chillies. Grind them to a coarse paste in a mixer grinder. On a thick medium sized kadai, add olive oil first. When it gets heated, add Hing, mustard seeds, urad dal, curry leaves for tempering. Add a tsp of turmeric powder to the oil. Finally add the grounded paste and required amount of salt to the contents in the vessel. Mix them well and fry them on a low heat till the tomato chutney reduces to one third in its quantity. Then add the gingelly oil to the tomato chutney \ pachidi and mix it well. Switch off the heat. Serve this tangy and tasty tomato chutney for any south indian tiffin variety.