Tomato Chutney
by Editorial Staff
Chutney can rightfully be considered the highlight of Indian cuisine. This rich, savory sauce is prepared in almost every home. Among the variety of recipes, I want to offer you one to note.
Cook: 30 mins
Servings: 1
Ingredients
- Tomato – 250 Grams
- Ginger – 1 Teaspoon (very finely chopped)
- Dried chili – 2-3 pieces
- Urad dal – 1 Teaspoon
- Peppercorns – 4-5 Pieces
- Cloves – 2-3 Pieces
- Asafoetida – 1 Pinch
- Water – 2 Teaspoons
- Vegetable oil – 2 Teaspoons
- Salt – To taste
- Hazel leaves – 7-8 Pieces
- Mustard seeds – 1/2 Teaspoon
- Fenugreek Seeds – 2-3 Pieces
Directions
- Pour some oil into a frying pan and heat it up. Put the ural dal and fry for a couple of minutes, stirring occasionally. Add broken chili, peppercorns, cloves, ginger next in large pieces. Fry until the chili begins to change color.
- During this time, wash, dry and cut the tomatoes into small cubes. Place them in the skillet.
- Add salt to taste and asafoetida. Simmer for 6-7 minutes over low heat, stirring occasionally.
-
Transfer the tomatoes to a blender, add some water and chop.
- Add some more oil to the pan and heat. Arrange the mustard seeds and heat them up.
- Add curry leaves, another chili, and fenugreek. Cook for a few minutes.
- Place the tomato sauce in the skillet.
- Simmer another 3-4 minutes on the fire, stirring occasionally. That’s it, spicy Chutney is ready!
Bon appetit!
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