Chutney is a spicy or sweet accompaniment ranging from coarse to fine texture. Chutneys come in variety of combinations of fruits and vegetables. Many chutneys can be used as a spread, dip or a side dish too! This particular Tomato Chutney tastes best with Rice or any kind of stuffed Paratha.
2 to 4
Tomatoes sliced - 6
| ||Ginger grated - 1 tbsp|| |
| ||Green Chillies split lengthwise - 4|| |
| ||Asafoetida - ¼ tsp|| |
| ||Cumin Seeds - 1 tsp|| |
| ||Black Mustard Seeds - 1 tsp|| |
| ||Bay Leaves - 2|| |
| ||Paprika - ½ tsp|| |
| ||Turmeric powder - ½ tsp|| |
| ||Salt - 1 tsp|| |
| ||Cornflour - 1 tsp (optional)|| |
| ||Sugar - 2 tbsp|| |
| ||Cilantro chopped (Coriander Leaves) - 2 tbsp|| |
| ||Oil - 2 tbsp|| |
• Heat Oil in a pan, add Asafoetida, Mustard Seeds and Cumin Seeds. Once the seeds starts cracking, add Bay Leaves, Paprika and Turmeric Powder.
• Stir fry for a second and then add Tomatoes and Green chillies and Ginger.
• Mix well and bring it to boil. Cover and cook for about 5-7 minutes on low heat.
• If you feel that the mixture is too liquidy you can add the Cornflour mixed in 2 teaspoons of Water at this stage. Corn Flour gives the thickness to the gravy.
• Mix well and let the Chutney cook for another minute. Next add the Sugar and Cilantro, turn off the heat and cover for few minutes before serving.