Tomato chutney recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped tomato - 2 large or 250 grams
  2. Chopped ginger - 1/2 inch
  3. Broken dry chili - 3
  4. Split black gram - 1 teaspoon (tsp.)
  5. Clove - 2
  6. Black pepper - 5
  7. Asafoetida powder - a pinch (optional)
  8. Oil - 1 tablespoon (tbsp.)
  9. Salt - as needed
  10. -- For Tempering --
    1. Oil - 1 tablespoon (tbsp.)
    2. Broken dry chili - 1
    3. Curry leaf - a sprig or 8
    4. Mustard seed - 1/2 teaspoon (tsp.)
    5. Fenugreek seed - 3
    6. Asafoetida powder - a pinch

PREPARATION:

  1. Heat oil in a pan. add black gram and sauté until they turn light brown. Now add broken dry chili, cloves, black pepper, ginger and sauté until the chili change color.
  2. Now add chopped tomato, salt, Asafoetida powder and sauté in low flame until the tomato becomes soft (i.e. 7 to 8 minutes).
  3. Cool down the sautéed tomato and grind them into a thick fine paste. add little water if needed.
  4. In a pan heat oil for tempering. Now add mustard seeds. Once mustard seeds stop spattering add curry leaves, fenugreek seeds, dry chili and sauté until the curry leaves becomes crisp.
  5. Now add the ground tomato paste and sauté in low flame for 4 to 5 minutes. Check for salt if needed add more and mix well.
  6. Remove from flame and serve.

NOTES:




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