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Recipe for Tomato Chutney

(Ref: RCP232)

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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.
Serves:	2 to 4
Preparation Time:	10 min
Cooking Time:	15 min
Ingredients:	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
Method:	• 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.

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