"All in All Azhaguraja"(Azhagu means Handsome or Beautiful and Raja means King)
Azhaguraja the guy has everything in his shop etc.
There was this character played by Actor Kaundamani in a tamil movie where he has a store and he rents out everything for the village.
I found this clip, the scene in which he claims to be "All in All Azhaguraja".
I am reminded of that whenever i make this Chutney, because it really can transform in to anything you want if you have this at home.
Some uses for this chutney in my house
--->As a spread for bread
--->Mix with hot rice and you have tomato rice instantly
--->Use it as a pickle for Curd Rice
--->Goes great with a soft Dosa as a chutney
--->Spread on a hot roti with ghee and this chutney and roll it up for an extremly yummy snack.
--->Serve on the side with Idli
(I make some small Idlis and roll them in this chutney lightly and put in a bowl before my daughter and it vanishes instantly!)
Now Don't you ALL agree this is an ALL in ALL Azhaguraja???
Whenever I shop for Vegetables, I go overboard when I see Tomatoes and invariably by too many of them. And after a week to 10 days of cooking, if I still havent used them then I make this.
I had 6 tomatoes leftover, and they were big, The oil to tomato ratio is for 2 big tomatoes use, 1 tablespoon oil. I dont make this too spicy since my kids also enjoy it and use it liberally. If you find the spice is too much, you can reduce it. The tomatoes I use are generally little sour, so this brings it to a better taste.
Tomatoes - 6 chopped
Gingelly Oil - 3 Tablespoons
Salt - 2 Teaspoons (more or less according to your taste)
Mustard seeds- 1 Teaspoon
Green Chillies- 3 chopped
Red Chili Powder - 2 Teaspoons
Hing- 1 Teaspoon
---> First Chop the Tomatoes.
---> In a pan, add the oil (on a medium high flame)and the mustard seeds and once they sputter add the green chillies, hing, tomatoes and salt all at once.
---> Mix well and cover this and reduce the flame to a medium.
---> Go around the house and do your chores returning to the stove every 15 minutes to mix once and make sure the mixture doesnt get too thick.
--->After about an hour, you will see it become almost a liquid and the and also gone considerably low in the pan, please look at the picture above.
---> Once you feel this is thick enough switch it off and let cool.
---> After it cools down, transfer to an airtight container and treat it like a pickle, so NO wet hands or wet spoons. This will last as long as a month, or even lesser if you finish it faster :)
I have made some tomato rice with it....