Monday, May 2, 2011

Tangy Tomato Chutney

This tangy tomato chutney is my mom's recipe. I have been eating this chutney since my childhood and often love to make it myself.
For Tomato chutney: [for 4 servings]

  • Ripe red tomatoes - 6
  • Fresh curry leaves - 6
  • Onion - 1/2 thinly sliced
  • Ginger-garlic paste - 2 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafatida powder-1 pinch
  • Green chili - 1 (finely chopped)
  • Red chili powder - 1/2 tsp
  • Coriander powder - 1/2 tbsp
  • Garam masala powder - 1/2 tsp
  • Sugar or gur - 2 tbsp
  • Olive oil - 1 tbsp
  • Salt as per taste
  • Fresh cilantro - 1 tbsp for garnish

  1. Dice tomatoes in small cubes. Keep aside.
  2. Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
  3. Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
  4. Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
  5. Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
  6. Tomato chutney is ready to be served.
Serving Suggestions:
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.

1 comment:

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