During my early blogging days, I posted pics of tomato chutney made with both red and green tomatoes and wrote that I’ll post the recipe soon. That ‘soon’ never came until Sowmya posted a comment on that old post, a couple of days ago asking for the recipe.
Since it also fits with my theme of the month, easy cooking with few ingredients – here it is. The photo is a capture from the iPhone of the breakfast we had earlier this week.
Choose firm but fully ripe red tomatoes for this. I have chosen the Bangalore variety as it is fleshier with less water content and seeds compared to the local variety, which means this chutney takes lesser time to get dried up and ready. It may be less sour than the local variety, which you can remedy by using some tamarind extract or ready tamarind paste.
Authentic Tamil Brahmin style will not have garlic. This is my addition and it tastes equally good minus the garlic.