TOMato Chutney
- Tomatoes - 1 kg
- ½ tsp - Hing
- 1 tsp - Turmeric Powder
- Salt to taste
- Jaggery to taste
- 1 tsp - Fenugreek seeds
- 10 nos - Dry red chillies
- 1 tsp - Mustard Seeds
- 3 tbsp - Oil
- Boil the tomatoes and turmeric powder in water till they cook and get soft. Let it cool.
- Roast red chillies, fenugreek seeds and put them in a blender jar.
- Add the cooled tomatoes, jaggery and salt to the blender.
- Blend it into a coarse paste.
- Heat oil in a pan, add mustard seeds and hing to it.
- Once the mustard seeds crackles, add the tomato paste to it. Check for salt and add if required.
- Cover the pan and cook on low flame till the oil seperates.
- Cool it and store it in a airtight jar.
- Tomato Chutney keeps well for couple of weeks when refrigerated.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/tomato-chutney-2/
3.5.3229