• 1/4 kg fresh tomatoes
  • 50g green chilies
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp split gram (tuwar dal)
  • Little tamarind
  • 2 sprigs curry leaves
  • 1 small bunch cilantro
  • 4-5 garlic flakes
  • 1/2 tsp cumin seeds
  • Salt to taste

METHOD : Cut the tomatoes into 4 pieces and keep aside. Heat oil in a pan, fry green chilies for a while and keep aside. In the remaining oil, fry tomatoes until the water in them evaporates. Remove and cool. Mix green chilies, salt, cumin seeds in a blender until smooth. Also add tomato pieces and blend for 1 minute. Before removing, add garlic flakes and blend. The garlic should not get smooth. Remove in a vessel, season with mustard seeds, cumin seeds, curry leaves and add to the chutney. Sprinkle cilantro. This chutney remains for 3-4 days.

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