Tomato Chutney

Tomato Chutney

There are so many varieties of tomato chutney published in different websites.  With onions, garlic etc etc. Here is one version of tomato chutney from my side. It simple and tasty.

Ingredients :

Ripe Tomatoes : 5-6 Medium Sized

Coriander Seeds : 1 spoon

Methi (Fenugreek) seeds : 1 Spoon

Jeera (Cumin Seeds) : 1 Spoon

Red Chillies : 5-6

Tamarind : Small Lemon Sized

Salt : As per taste

Tempering Seeds : 1 Spoon

Curry Leaves : A few

Asafoetida and turmeric powder : A pinch each

Oil : 1 Tsp

Method :

  • Heat oil in a pan and add coriander seeds, Cumin Seeds and fenugreek seeds and fry for a minute or two.
  • Take them out of the pan and then in the same pan add red chillies, add asafoetida and fry for a minute.
  • Once the chillies are taken out, in the same oil add chopped tomatoes along with tamarind pulp and sauté until the tomatoes are soft.
  • Allow this mixture to cool and grind all of them together along with salt
  • Prepare the tadka with tempering seeds along with curry leaves.
  • Serve this chutney in Breakfast for idli/dosa or in the meals along with rice and rotis

Tomato Chutney. Tomato chutney spice with Roasted Fenugreek Seeds

 

Tomato Chutney
Recipe Type: Chutney
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Tomato Chutney prepared adding roasted Methi (Fenugreek Seeds)
Ingredients
  • Ripe Tomatoes : 5-6 Medium Sized
  • Coriander Seeds : 1 spoon
  • Methi (Fenugreek) seeds : 1 Spoon
  • Jeera (Cumin Seeds) : 1 Spoon
  • Red Chillies : 5-6
  • Tamarind : Small Lemon Sized
  • Salt : As per taste
  • Tempering Seeds : 1 Spoon
  • Curry Leaves : A few
  • Asafoetida and turmeric powder : A pinch each
  • Oil : 1 Tsp
Instructions
  1. Heat oil in a pan and add coriander seeds, Cumin Seeds and fenugreek seeds and fry for a minute or two.
  2. Take them out of the pan and then in the same pan add red chillies, add asafoetida and fry for a minute.
  3. Once the chillies are taken out, in the same oil add chopped tomatoes along with tamarind pulp and sauté until the tomatoes are soft.
  4. Allow this mixture to cool and grind all of them together along with salt
  5. Prepare the tadka with tempering seeds along with curry leaves.
  6. Serve this chutney in Breakfast for idli/dosa or in the meals along with rice and rotis
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