Spicy Tomato Chutney

The moment I saw the post about the theme for this months MEC - Bottled, by Srivalli this chutney was the one that came to my mind. This is one of my favorite chutneys while growing up. My mom makes it so spicy that we would atleast add 3 - 4 tsps of gingelly oil to compensate the heat, but it would be heavenly with hot steaming Idli's. I have adapted the recipe to be done in microwave. If you have a can of tomato paste or crushed tomatoes your chutney is ready in about 10 mins.

If you bottle it up(or in a airtight container) and store it in the refrigerator, it will be good for almost a week.It comes really handy for one of those bad days during the week when you just dont want to enter the kitchen.I have had plenty of those days when this chutney had been my real savior.I would just heat up some frozen roti/chapati or make some dosas and would be done for the day in minutes.

Here's how I make it.

Ingredients:
1 medium onion, chopped
4 garlic cloves, chopped
1 large can of tomato paste/crushed tomatoes.
1 tbsp chilli powder
1/4 tsp turmeric powder
salt to taste
mustard seeds, urad dhal curry leaves for tempering.

Method:
Heat 3tbsp of oil in Microwave proof dish. Traditionally gingelly oil suits well for this chutney but you can use Extra virgin olive oil if you like to get rid of some of the guilt.
Add the tempering ingredients and heat for 1 min, or till the urad dhal is browned.
Add the chopped garlic and onions and heat for 2 mins
Add the tomato paste, chili powder, salt and turmeric , heat for 5 - 6 mins or until the raw smell disappears.Check for salt.
You can adjust the spice level as per your taste.



Note: For regular cooking just do the tempering, saute the onion -garlic , add the tomato paste and other masala, cover and boil for about 10 - 12 mins in medium heat.

Add few tsps of gingelly oil and serve with warm Dosa's or Roti's