Tomato Chutney : with Sesame and Flax Seed

A few days back before I started reading new recipes and blogs, I was only aware of two Chutneys : Coriander Chutney and Mint Chutney... But now, whenever I read a new recipe of this humble side dish, I fell in love with it every time. Its so amazing to have a different variety each time with meal and you just dont need any other side dish. It makes the simple meals so flavorful and yet healthy. I have started including chutneys more and more in our daily meals. It compliments snacks, idli / dosa, pancakes so well along with usual roti-subzi ..

Tried this Tomato chutney first time today along with Cutlets, it was a heavenly appetizer.. Made this with my own variations.

Ingredients:

1. 5-6 medium tomatoes

2. 1 tsp Sesame

3. 1 tsp Flax Seed

4. 1 tsp Salt. coriander powder, turmeric each 

5. 3-4 Green Chilies

6. 1 tsp mustard oil 

For Tempering :

1. 1/2 tsp Urad Daal 

2. 1/2 tsp Chana Daal 

3. 3-4 Curry leaves

4. 1 tsp Mustard seeds

5. 1 tsp Cumin seeds

6. 1 tsp Mustard Oil

Method:
1. Heat Oil in the pan. Add sesame seeds and roast for a minute. Keep stirring to avoid burning of seeds. Keep aside. Roast flax seeds in the same pan and keep aside.
2. In the same pan, add tomatoes, green chilies, turmeric, coriander powder and salt. Cook covered for 2-3 minutes. Tomatoes will get mushy and tender. Let them cool off.
3. Grind flax seeds in a grinder. Mix with the tomato mix.
4. Mix everything together and blend in a chutney jar.
5. For tempering, heat oil in the pan. Add mustard seeds. When they splutter, add curry leaves, chana daal, Urad daal and cumin seeds. Fry for a minute.
6. Pour this tadka over the chutney. Mix well....

Tomatoes cooking in the pan

Notes:
1. Red dried chili can also be used in tempering for extra  hotness.
2. If you want it to be more flavorful, add 1 tsp tamarind paste while blending.