Tameta Nu Chutney (gujarati Tomato Chutney)
There are so many versions to Tomato chutney in India that it one chose to make each kind for a year one could easily complete 365 days with that many variations. This one is a spic one that I learned from my thesis supervisor. It is awesome with theplas, rotis and parathas. I tried it with pesarattu (green gram dosa) I make. I liked the fact that in this chutney you don't grind anything it is a simple saute and it has very few ingredients which make it a practical every da chutney. My only reservation to trying this chutney was that it felt like a half curry base for a South Indian like me. I felt as if I had left my Rasam half way or tempering half way, it did not feel chutney like as for a South Indian like me chutney means something totally different. Nevertheless like all the non-Kerala recipes I have warmed to, this one stays in my collection.