SUN-DRIED TOMATO THOKKU OR CHUTNEY

SUN-DRIED TOMATO THOKKU OR CHUTNEY
If you like tomato-based dishes like me, you’ve got to try this one gal. The flavor is simply amazing. I used to prepare simple tomato-onion chutney or sometimes tomato thokku with only tomatoes and garlic. Recently on a trip to Grand Mart, I found a packet of sun-dried tomatoes. The next minute it was on my cart and on my way home. I was contemplating on what to prepare with these since my husband is not a great fan of pestos or pastas. I decided to go with a simple tomato thokku but was the taste was not simple in any way. It was simply great with idlis and dosas. These types of chutneys can be stored for up to a week in the fridge. It goes well with puris and rice too. The chili powder and fenugreek powder in this dish can be substituted for red chilies and a few fenugreek seeds while grinding. They can be fried and ground along with the tomatoes.

INGREDIENTS:
Sun-dried tomatoes, 1 cup.
Garlic, 8-10 cloves.
Tamarind, 1 small lemon size.
Chili powder, 2 teaspoons.
Fenugreek powder, ¼ teaspoon.
Sesame oil, ¼ cup.
Mustard seeds, ¼ teaspoon.
Salt as per taste.

PREPARATION:
Soak the tomatoes in hot water for half-an-hour. If pre-soaked sun-dried tomatoes are used, drain the liquid or oil out of them and use them directly. Extract thick juice from the tamarind. Grind the tomatoes and garlic into a smooth paste by adding little water and keep aside. Heat a pan with ¼ cup of sesame oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the ground paste and fry for a few minutes. Then add the chili powder, fenugreek powder, salt, tamarind juice along with ½ cup of water and cook closed for 15-20 minutes until the chutney thickens and the oil separates. Serve with idlis, dosas, or puris.