Tomato Chutney – Manjula’s Kitchen


Tomato Chutney Recipe by Manjula

Tomato Chutney

Perk up your meal with this savory Tomato chutney.

Prep Time 5 minutes

Cook dinner Time 10 minutes

Whole Time 15 minutes

Course Aspect Dish

Delicacies Indian

  • 6 medium tomatoes sliced
  • 1 tbsp ginger shredded
  • 4 inexperienced chilli sliced lengthy methods
  • Pinch of asafetida hing
  • 1 tsp cumin seed
  • 1 tsp black mustard seed
  • 2 bay leaves
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tsp cornstarch
  • 2-3 tbsp sugar
  • 2 tbsp chopped cilantro
  • 2 tbsp oil
  • Warmth the oil in a saucepan.Check the warmth by including one cumin seed to the oil; if it cracks immediately it’s prepared.

  • Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.

  • Stir for a second and add sliced tomatoes and inexperienced chili.

  • Cowl the pan after combination involves boil and let it cook dinner for six to 7 minutes on low medium warmth; tomatoes must be mushy however nonetheless be in slices.

  • Combine the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to provide thickness to gravy however that is non-obligatory).

  • Let chutney cook dinner for an additional minute. Add sugar and cilantro, shut the warmth and canopy for jiffy.

  • Modify the salt, sugar and pepper to your style.

Tip Add the sugar slowly as wanted, relying on sourness of tomatoes. Serving Suggestion Tomato chutney Is my Favourite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha

Initially posted 2007-01-04 10:33:31.

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