Tuesday, August 20, 2013

I learnt to make this chutney from my husband. He got the recipe from his best friend's mother. This is a hyderabadi recipe and i have tweaked it just a bit. This tomato chutney is an amazing accompaniment to khichdi. It tastes really good with chapatti,  dosas too. I sometimes eat it as is little by little. Its a very easy and tasty recipe. The chutney can be stored in refrigerator in a air tight container for several days. Just prepare with a bit extra oil.

Here is the recipe..

Serves 2

Ingredients :
Tomato - 6 medium ripe
Garlic - 6 cloves
Dried whole red chilli - 2
Cumin seeds - 1/2 teaspoon
Curry leaves - 8
Red chilli powder - 1 teaspoon or as per taste
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Salt to taste
Tamarind - small piece
Oil - 2 Tablespoons

Method :
1. Wash and either chop the tomatoes very finely or simply blend it to a puree.
2. In a cooking vessel heat oil. Add garlic cloves and whole red chillies. Add cumin seeds.
3. Mix well till garlic turns slightly brown. Add curry leaves.
4. Add the tomatoes and turmeric powder and let it cook for a minute.
5. Add chilli powder, coriander powder,  salt and mix well. Cook for 2 minutes.
6. Wash and drop a small piece of tamarind into the tomato mixture.
7. Reduce flame, cover and let it cook on low flame. Stir occasionally.
8. Cook till it reduces from this

To this...

9. Oil should start separating from the chutney. Turn off flame.
Enjoy Tomato Chutney

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