Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

The state dish is a smoked pork cooked with fermented soya bean.

The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

tomato chawtny
tomato chawtny

Tomato Chawtny

Ingredients:

  • 2 tomato cut into slices
  • 3 cloves garlic
  • 1/2 inch ginger
  • a little coriander
  • salt to taste
  • 1 cup water

Method:

Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

Tomato Chawtny

Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.

Course lunch ideas, Side Dish
Cuisine Indian, nagaland
Keyword chutney variety, side dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Author jayashree

Ingredients

  • 2 tomato cut into pieces
  • 3 cloves garlic
  • 1/2 inch ginger shredded
  • 2 green chilly broken
  • coriander little
  • salt to taste
  • 1 cup water

Instructions

  1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

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7 COMMENTS

  1. A lip smacking chutney and that too without oil. Would love to dig in with rice or roti.

  2. This is one of the easiest chutneys I have come across. Healthy, flavorful and oil free. Perfect to go with steamed rice.

Appreciate all your comments.

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