Name: Turmeric-Tomato Thokku/Chutney recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 250 gm fresh haldi/turmeric roots (about 1 cup chopped); 4 to 5 large round country or sour tomatoes; 4 green chillies/jalapenos; 1 tsp methi/fenugreek seeds; 1 1/2 tsp hing/asafetida powder; 1 to 2 tsp red chilli powder (depending upon how hot you want); 1 tsp mustard seeds; 10 to 12 curry leaves; Salt to taste; ½ cup sesame oil/any cooking oil

Ingredients Serving: 8

250 gm fresh haldi/turmeric roots (about 1 cup chopped)
4 to 5 large round country or sour tomatoes
4 green chillies/jalapenos
1 tsp methi/fenugreek seeds
1 1/2 tsp hing/asafetida powder
1 to 2 tsp red chilli powder (depending upon how hot you want)
1 tsp mustard seeds
10 to 12 curry leaves
Salt to taste
½ cup sesame oil/any cooking oil

Instructions

Gather the thokku ingredients.
Preparing the turmeric-tomato paste: Wash haldi/turmeric roots well, peel and if needed, chop into large chunks.
Chop tomatoes into large pieces. Blend tomatoes, chopped turmeric roots and green chilies in a food processor or blender to a semi-coarse paste. There is no need to make it too smooth as long as the turmeric roots have blended well.
Make the spice powder: In a dry saucepan, roast the methi seeds on low heat until just starting to brown.
Stir in 1 tsp of hing powder, mix and remove from heat. The heat in the pan is enough to roast the hing powder. Once cool, pound it in a mortar pestle to a fairly fine powder
To make the turmeric-tomato thokku: Heat oil in a large deep saucepan and once the oil is hot, add the mustard seeds. As they start to pop and crackle, stir in the curry leaves and ½ tsp of hing powder.
Sauté for a few seconds and then tip in the tomato-turmeric paste. Add red chilli powder and salt to taste, mix well and bring to a boil.
Once it comes to a boil, reduce heat to medium low and simmer for about 45 minutes to an hour until you see oil floating on top, stirring in between. Keep adjusting the amount of salt and chilli powder to suit your taste.
Just before removing from heat, stir in the pounded methi-hing spice powder and mix well.
Let cool and store in dry glass bottles at room temperature for a day or two and then refrigerate for up to 3 weeks.
Serve spicy, tangy and healthy turmeric thokku/relish/pickles with dosas (Indian savory rice-lentil crepes), idlis (steamed rice-lentil cakes), flat breads like chapattis/rotis etc.

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