Tomato Chutney / Gojju

If you have more tomatoes in your refrigerator and thinking how to finish them, then I would suggest you to go for Tomato chutney / gojju. This is called as tomato gojju in south Karnataka and usually served with rice. This can be served as a side dish with any of the parathas, roti, or rice. It has got all the tastes like sweet, spicy and tangy.

Ingredients :

 5-6 finely chopped
1 finely chopped
Coriander leaves
¼ cup chopped
 3 tea spoon
Jaggery (traditional non-centrifugal cane sugar)
¼ cup
Garlic flakes
 6 finely chopped
Ginger paste
1 tea spoon
1 ½ spoon
Red chilly powder
2 tea spoon

To temper :

Mustard seeds ½  tea spoon
Cumin seeds ½ tea spoon
Turmeric Powder ½  tea spoon
Asafoetida ¼  tea spoon
Curry leaves 5-6
Oil 1 table spoon

 1.  Heat oil on a medium flame in a pan. When the oil is heated add the items for temper and saute for about 10-15 seconds.
2. Then add the chopped garlic flakes, ginger paste and chopped onion.
3. When the onions become translucent add 1/2 amount of the chopped coriander leaves, red chilly powder and and give it a stir.
4. Add chopped tomatoes and mix well, and add sugar, salt and jaggery to this. This dish needs more salt since we are using only tomatoes.
5. Also it requires more time for the tomatoes to completely get cooked. Keep it on flame for around 15-20 mins and Keep stirring in between so that it gets mixed well. See if the tomatoes have become golden brown in color and they look separated from oil.
6. Garnish this with the rest half of the chopped coriander leaves and serve it with rice /roti.

  •  If you do not have jaggery you can replace that with sugar instead you can use 7 tea spoons of sugar for this recipe. I would prefer Jaggery since it the excellent source of iron.