Tomato-coriander thokku (chutney)

This is a variation of tomato thokku that I make when I have coriander to spare - it's an intensely flavoured chutney that is yummy on buttered toast. I use it as a base for sandwiches made with plain buttered bread - or with cucumber slices, shredded carrots and lettuce. And it goes without saying (even though I'm saying it) that it's a great accompaniment for dosas and idlis and mixed with rice to make instant tomato rice. It stays good in the refrigerator for up to two weeks, if stored in an airtight container, and if you make sure that you only use a clean, dry spoon.

Recipe for: Tomato-coriander thokku (chutney)


Tomato-coriander thokku and (right) tomato rice made with the thokku

Ingredients:

6-8 medium tomatoes, quartered
1/2 cup fresh coriander leaves
1 tsp coriander powder
3/4 tsp cumin powder
1/4 tsp asafoetida powder
1/2 tsp fenugreek seeds, dry roasted, cooled and powdered
2 tsp mustard seeds
2 tsp red chilli powder (or to taste)
5-6 curry leaves, torn roughly
3-4 tbsp oil
Salt to taste

Method:

1. Puree the quartered tomatoes along with the coriander leaves until well blended.
Reserve.

2. In a pan, heat the oil. Add the curry leaves, asafoetida powder, cumin powder, coriander powder and mustard seeds. Cover the let the seeds pop (about 30 seconds).

3. Now lower the heat and add the red chilli powder, stir quickly, then pour in the pureed tomatoes.



4. Stir well to mix. Turn up the heat to medium-high and let the mixture simmer, stirring occasionally, until it reduces down to a thick mass and the water content has evaporated.



5. Add the powdered fenugreek and salt to taste. Mix in well, and let the chutney cook for another 2-3 minutes.

6. Let cool and store in an airtight jar. Storing in the refrigerator will extend its shelf life to two weeks.