Thursday, November 20, 2014

Tomato Chutney cum Pickle

Tomato chutney cum Pickle:

I learnt this recipe from my dear friend Meena. This is a chutney but tastes like a pickle. It is a south Indian recipe and quite hot & spicy. Tastes best mixed in rice and donot forget to add ghee!

Tomatoes – ½ kg.
Oli – 1 small cup
Tamarind – 1 small cup
Chilli powder - 1 small cup
Salt – 4/5 ths. of a cup
Methi (fenugreek) powder – ½ tsp.
For garnishing – 2 tsps (together) of rayi (mustard), methi (fenugreek) seeds
Dry red chillies – 4 nos.

·         Chop tomatoes roughly.
·         Heat 2 tsp. of oil in a frying pan, and add chopped tomatoes.
·         After the tomatoes are cooked for 3 to 4 min, add dry tamarind flakes.
·         Cover the pan and pour water on the lid.
·         Cook until tomatoes and tamarind are done.
·         Take the pan off the stove and let it cool.
·         Mix chilli powder, methi powder, and salt.
·         Heat the remaining oil in a small pan; add rayi and methi seeds. When they start spluttering, add red chillies. Take the pan off the stove.
·         Pour the garnishing over the tomato mixture.

·         Tomato chutney is ready to eat after a day.

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