Chutneys are commonly made in every Indian home, so, as you can easily imagine, there are many varieties of chutney. Along with the famous coconut chutney, even veggies and fruits are used to make chutneys. This fresh tomato chutney is one such variety inspired from the South Indian cuisine. Apart from the tangy taste of the tomatoes, there is one more ingredient in this chutney which gives a distinct warm aroma and flavor to the chutney – garlic cloves. I just added two garlic cloves and found out they gave a really good strong aroma to the chutney. You can also add just one clove to make its flavor & aroma less dominant in the chutney. By refrigerating the fresh tomato chutney the aroma does mellow down. This chutney pairs extremely well with idli, dosa or vadai varieties. You can even serve fresh tomato chutney with pakoras.
Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
Put the onion, garlic and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill. Add some salt and serve you fresh tomato chutney.