Tomato Chutney (Pickle) – Manjula’s Kitchen

Tomato Chutney (Tomato Pickle) Recipe by Manjula

Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I used to be impressed to make this specific tomato chutney from the south Indian delicacies. Chutneys and pickles are a typical part of Indian meals. This distinctive mix of spices offers a tremendous unforgettable taste to chutney. It goes nicely with breads and rice or can be utilized as a diffusion for sandwiches. Tomato chutney may be very simple to make and will be refrigerated for as much as a month.

Prep Time 10 minutes

Cook dinner Time 30 minutes

Complete Time 40 minutes

Course Facet Dish

Delicacies Indian

  • 4 cups tomatoes cubed in small items
  • 3 tbsp tamarind paste
  • 1/4 cup oil
  • 1 tsp mustard seeds rai
  • 1 tsp asafetide hing
  • 1/4 tsp turmeric haldi
  • 2 tbsp sesame seeds til
  • 2 tbsp coriander seed
  • 1 tsp fenugreek seeds
  • 10 entire dry pink chilies
  • 1/4 cup sliced ginger optionally available
  • 1 tsp salt
  • 2 tsp sugar
  • In a small frying pan dry roast pink chilies, over low medium warmth, stirring constantly to cook dinner evenly until they’re darker in colour, this could take about 2 minutes. Take away from the frying pan.

  • In the identical pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium warmth individually stirring constantly to cook dinner evenly for about lower than a minutes. Don’t over roast.

  • In a identical pan add 2 teaspoons of oil when oil is reasonably sizzling add ginger and stir-fry on low medium warmth for about 3 minutes till ginger begin catching the sunshine brown colour from the perimeters. Put aside.

  • After spices cool of grind them into the powder. Put aside.

  • In a blender crush the tomatoes don’t make a paste. Put aside.

  • In a pan warmth remaining oil over medium excessive warmth, oil needs to be reasonably sizzling add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook dinner for about 10 minutes semi coated (after tomato involves boil begin splattering) or till oil begin separating.

  • Add the roasted spice powder, ginger, turmeric, salt and sugar, scale back the warmth to low medium and cook dinner for about one other 8 minutes or till chutney is thick and oil is separated.

I wish to serve tomato chutney with rava dosa, vada or unfold on sandwich.

Initially posted 2015-04-08 22:32:07.

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