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Tomato Chutney
Average user rating 
/ 10
1 Users Voted
Description
Very tasty and delicious.
/ 10
1 Users Voted
Ingredients
- 6 to 7 Tomatoes - Wash and Chop fine
- 3 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tsp Methi Seeds (Fenugreek Seeds)
- A few curry leaves
- Salt to taste
For seasoning:
- 5 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Urad Dal
- A pinch of Hing (Asafoetida)
Methods/steps
- Wash the tomatoes and chop fine.
- Keep aside. In a pan, toast the methi seeds without any oil.
- When they splutter remove form the heat.
- Transfer to a coffee grinder or a mortar and make a fine powder of the toasted methi seeds when cool. Keep aside.
- In a pan, heat the oil. Add the mustard seeds. Once they splutter, add the hing, urad dal and curry leaves.
- Then add the chopped tomatoes, red chili powder, turmeric powder and salt. Mix well.
- On medium heat cook the tomato mixture stirring in between until all the water from the tomatoes evaporates.
- Oil will leave the sides of the pan when all the water evaporates. Finally, add the methi powder and mix well. Cool and store in an airtight container.
- This chutney keeps up to a week when refrigerated. You can serve this chutney with Rice, Paratha, Poori, or even as a spread on bread.
Reviews
Commment by Hasan ,
Tuesday, 18 March 2008
Great recipe.
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