Mushroom – Tomato – Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mushrooms
- 5 tomato (s)
- 1 piece (s) ginger
- Chilli pepper
- 1 onion (s)
- 1 clove garlic
- salt
- cumin
- turmeric
- oil
Print Recipe
Pin Recipe Instructions
- Peel and halve the onion and cut into thin rings. Wash the desired amount of chilli, cut in half and cut into rings (in Nepal this is not pitted and it becomes considerably hotter, so be careful!). Peel the garlic and cut into fine slices. Peel the ginger piece, 2-3 cm in size, and either chop it into small pieces or cut into thin slices. Clean the mushrooms and cut them into slices. Wash the tomatoes and cut into pieces.
- Heat the oil in a pan and fry the chilli and ginger in it. Add the onion and garlic and fry until golden. Now add the mushrooms, season with salt, add turmeric and fry until the mushroom juice has almost evaporated. Add the tomato pieces and continue to simmer until the sauce is creamy. Add a little cumin and a little bit of water and bring to the boil again. Season to taste with salt.
- Rice is served with a very simple dish. It is quick and easy to prepare, especially when there are few ingredients in the house.
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