Friday, January 13, 2012

Tomato chutney

I was reading on wikipedia that there are 7500 varieties of tomatoes grown in the world. You can buy tomato in any part of the world not like some of the vegetables which are just grown in particular areas only.  Tomato because of its tangy nature and red color gives a wonderful flavour and rich color to soups, pastas, chutney, curries, rice, juices etc. Tomato chutney or bhaaji is an elementary recipe which any new cook can make it and there is no way you can spoil it. You can serve it with chapati, rice, idli or dosa.

  • 2 cups diced tomato
  • 1 small onion diced
  • 2 green chillies chopped
  • 1 spoon roasted peanut
  • Curry leaves
  • 2 garlic pods
  • Jeera
  • Mustard seeds
  • Turmeric 
  • Hing
  • Salt
  • 1/2 spoon sugar
  • Oil 
  • Corriander leaves
Process-> In a pan add little oil. To the heated oil add jeera, mustard seeds, curry leaves, hing, garlic and green chillies and let it splutter. Now add onion, turmeric and fry it for 1-2 minutes. Add the tomatoes, salt and sugar and toss it. Place a lid on the pan and cook it for 10-15 minutes. Once the tomato cooks pulpy increase the flame and fry for another 5 minutes till the excess water evaporates. Make a coarse powder of the peanuts and sprinkle it over the tomato  chutney. Garnish it with corriander leaves. 

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