December 1, 2008

Tomato Chutney

Tomato Chutney is easy to prepare and goes well with rice, roti or idlis. Basically, a chutney can be made dry or wet. Since it is intended to be consumed quickly after preparation it does not contain any preservatives in it unlike the pickle which contains preservatives and stays for longer period.

Serves - 4 to 5 people
Time: 30 mins

Ingredients for preparation :
Tomatoes 5-6
Green chillies 4-5 or more according to your spice levels
Lemon sized tamarind ball soaked in water for few mins.
Mint leaves 1/2 cup
Jeera 1/4 tbsp
Oil 2 -3 tbsp
    For Seasoning :

    Oil 1 to 2 tbbsp oil
    Mustard Seeds 1/2 tbsp
    Jeera 1/2 tbsp
    Dry Red chillies 1 - 2
    Urad dal 1/2 tbsp
    Asafoetida a pinch
    Few curry leaves
    Garlic cloves 2
      Method :
      1. Wash the tomatoes and cut each tomato into 2 or 3 pieces roughly and keep aside.
      2. Now take a saute pan, add oil, then add tomatoes,green chilles, jeera, mint leaves, one garlic piece and lastly salt.
      3. Cover the pan and let it cook on low to medium heat for 10-15 mins till the tomatoes become soft and the water that comes out from them evaporates.
      4. Remove the tomatoes mixture in a plate and let it cool for few mins.
      5. After cooling, make a paste of it in mixer/grinder along with the tamarind ball.
      6. Put the paste in a container.
      7. Now, for seasoning heat oil in a small pan and add the pinch of asafoetida to it.
      8. Then immediately add urad dal, jeera, mustard seeds, red chilles, curry leaves, crushed garlic piece to it. (Cruching garlic and then adding it gives a nice aroma and taste)
      9. Lastly add this seasoning to the tomato paste made and mix well.
      10. Tomato chutney is ready to serve.



        © 2009 Food Lovers

      True Contemplation Blogger Template by M Shodiq Mustika  

      Header Image from