Saturday, May 5, 2012

Tomato Chutney


Tomatoes 4-5
Green chilies 7-9
Oil 4-5 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Bengal gram 1 tsp
Asafoetida pinch
Turmeric powder pinch
Curry leaves 5-6
Garlic pods 2
Dry red chilies 2-3


Chop the tomatoes.
Heat 2 tbsp of oil in a kadai.
Add chopped tomatoes and green chilies. Keep lid for 2 minutes.
Now saute the tomatoes until all the juice evaporates.
Grind this mixture using wooden pestle and rock mortar.
Heat oil for tempering. Add mustard seeds, cumin seeds, bengal gram, asafoetida, turmeric, dry red chilies and finally curry leaves. Wait till they splutter and transfer this to grounded paste.
Tastes good with rice. You can even mix this with PLAIN DAL && GHEE.

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