Tuesday, October 30, 2007

Tomato Chutney

This chutney can be stored in refrigerator in an air tight container for few days. It would be good to have it with iddli, adai, dosai and freshly made curd rice.

Tomatoes - 4nos
Bell peper red or green - 1no
Ginger - small piece
Garlic - 1pod (optional)
Onion medium size - 1no
Tamarind paste - 1/4tsp
Turmeric powder - 1/2tsp
Red chilli powder - 1tsp
Hing - little
Mustard - 1tsp
Jeera - 1tsp
Curry leaves - few
Oil (sesame or olive) - little

1. Wash and dice tomatoes into big pieces, cut pepper with seeds into big pieces.
2. In a blender add the tomatoes, pepper, ginger, garlic and tamarind paste. Grind it without adding water.
3. In a heated kadai, add oil and to it add hing, mustard, jeera and curry leaves. Once u hear the split noice, add the blended mixture into it.
4. Then add turmeric, red chilli powder and salt. Cover it with a lid as it will spill outside when it boils. Stir it now and then. Once all the water has evaporated, remove it from the fire.

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