Tomato Chutney

35-40 minutes
Prep: 10 minutes | Cook: 25-30 minutes | Servings: 2

Ingredients

For North Style Tomato Chutney

2 tbsp Oil (तेल)

2 Dry Red Chillies (सूखी लाल मिर्च)

½ tsp Fenugreek Seeds (मेथी दाना)

1 tsp Onion Seeds (कलौंजी)

5 medium Tomatoes – chopped (टमाटर)

Salt to taste (नमक स्वादानुसार)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

1 tbsp Jaggery (गुड)

2 tbsp Vinegar (सिरका)

2 Bay Leaves (तेजपत्ता)

2-3 Cloves (लॉन्ग)

 

Process

  • In a kadai heat oil and add dry red chillies, fenugreek seeds, onion seeds let them crackle.
  • Now add tomatoes, salt, degi red chilli powder saute for a minute, cover and cook until 15-20 minutes.
  • Meanwhile in a small pan add vinegar, bay leaves, cloves and boil it on high flames until it’s half.
  • Remove the lid and add the boiled vinegar, jaggery, mix everything together and saute for a minute and enjoy with rice or roti.

 

 

 

 

For South Style Tomato Chutney

2 tbsp Oil (तेल)

1 tsp Whole Black Gram (गोटा उड़द)

1 tsp Chana Dal (चना दाल)

2 Dry Red chillies (सूखी लाल मिर्च)

1 inch Ginger – chopped (अदरक)

1 medium Onion – chopped (प्याज़)

Salt to taste (नमक स्वादानुसार)

3 medium Tomatoes – roughly chopped (टमाटर)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

 

For Tempering

1 tbsp Oil (तेल)

½ tsp Whole Black Gram (गोटा उड़द)

1 tsp Mustard Seeds (सरसों के बीज)

1 sprig Curry Leaves (कड़ी पत्ता)

 

Process

  • In a kadai heat oil whole black gram, chana dal saute until light golden brown.
  • Now add dry red chillies, ginger, onion, salt saute until translucent.
  • Then add tomatoes, degi red chilli powder, mix everything properly, cover and cook for 15-20 minutes or until soft.
  • Once soft remove and let it cool a little then put it in a grinder jar and grind into a fine paste.
  • Remove in a serving bowl and add the tempering on it and serve it.

 

For Tempering

  • In a tempering pan heat oil, whole black gram, mustard seeds, curry leaves saute for a minute and it’s ready.
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