Cooking description:
If you are not afraid to try something new, and also consider yourself a fan of spicy, then this option of how to cook Chutney from tomatoes is just for you. The amazing aroma of Indian spices, the rich taste of tomato paste - all this is incredible! The whole process will take you no more than half an hour, so busy housewives should definitely pay attention to it. If you have the opportunity to find all the necessary ingredients, then do not hesitate to repeat the recipe at home.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Tomato
Dish: Sauces / For meat / For poultry / For fish / Chutney
Cuisine geography: Indian / Eastern
Diet: Vegetarian food
Ingredients:
- Tomato - 250 Grams
- Ginger - 1 Teaspoon (very finely chopped)
- Dried chili - 2-3 pieces
- Urad dal - 1 Teaspoon
- Peppercorns - 4-5 Pieces
- Cloves - 2-3 Pieces
- Asafoetida - 1 Pinch
- Water - 2 Teaspoons
- Vegetable oil - 2 Teaspoons
- Salt - To taste
- Hazel leaves - 7-8 Pieces
- Mustard seeds - 1/2 Teaspoon
- Fenugreek seeds - 2-3 pieces
Servings: 1
How to make Tomato Chutney
1. Pour some oil into a frying pan and heat it up. Put the ural dal and fry for a couple of minutes, stirring occasionally. Add the broken chili, peppercorns, cloves, and ginger in large pieces. Fry until the chili begins to change color.
2. During this time, wash, dry and cut the tomatoes into small cubes. Place them in the skillet.
3. Add salt to taste and asafoetida. Simmer for 6-7 minutes over low heat, stirring occasionally.
4. Transfer the tomatoes to a blender, add a little water and chop.
5. Add some more oil to the pan and heat. Arrange the mustard seeds and heat them up.
6. Add curry leaves, another chili, and fenugreek. Cook for a few minutes.
7. Place the tomato sauce in the skillet.
8. Simmer for another 3-4 minutes on the fire, stirring occasionally. That's it, spicy Chutney is ready!