Tomato Chutney

By Pooja Sanghavi

Mar, 31st

627

Servings

5 persons

Cook Time

15 minutes

Ingredients

11 - 13

Ingredients

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Instructions

Heat 1/2 the amount of oil and add the methi. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut. Set aside. Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute. Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Other recipes

Rajsthani Makki Dhokla

550

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.