chutney with tomato
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Tomato - 1/4 kg
- Red chilli powder - 2 tbsp
- Turmeric powder - 12 tsp
- Ginger - 1 inch
- garlic - 3 pods
- Asafoetida powder - 1/2 tsp
- Fenugreek powder - 1/2 tsp
- Tamarind(small gooseberry size) -
- Oil - 2 tbsp
- Channa dal - 1 tsp
- Mustard - 1 tsp
- Red chilly - 2 nos
- Curry leaves - 1 spring
- Salt(to taste) -
Ingredients
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Instructions
- Heat kadai and pour oil to this.
- Add mustard, red chilly, curry leaves , channa dal and fry till channa turns light brown.
- Add nicely cut tomatoes, chilly powder, turmeric powder, ginger garlic paste, tamarind, asafoetida, fenugreek roasted and powdered and salt,
- Mix well :-when it starts getting cooked cover with a lid and keep in sim so that the tomatoes will not get burnt.
- Stir once in a while until the tomatoes are dry and paste like without water and leaves the sides of the kadai.
- Remove from fire.
- :-This can be kept in the fridge after it becomes cold and can be kept upto one week. :-This is a very good chutney with idly, dosai or chappathy.
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