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Tomato Chutney
By : P N PramilaCategory : Vegetables, Tamilnadu, Chutneys, sauces, jam and pickles
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat a kadai, add oil and let heat.
- Add asafoetida, red chilies and black gram, and fry, and as it turns to golden colour, remove chillies and black gram, without oil, to a bowl and set aside.
- Add the tomatoes to the remaining oil, stir well, cover and cook.
- Check and stir periodically, and you can see the skin shriveling and coming off.
- Remove from heat, cover and let it cool.
- After 10 minutes, deskin the tomatoes, add the fried chillies, salt, tamarind and grind well in a mixer.
- Season with mustard and curry leaves.
- Goes well with pongal, dosa and steamed rice (with a dash of gingelly oil).
Ingredients:
3 - tomatoes (big sized), halved
2 tsp - black gram
8 - dried red chillies
Salt to taste
3 tsp - oil
Asafoetida, a pinch
Tamarind, size of a tamarind seed
1/2 tsp - mustard
Curry leaves, a bunch
3 - tomatoes (big sized), halved
2 tsp - black gram
8 - dried red chillies
Salt to taste
3 tsp - oil
Asafoetida, a pinch
Tamarind, size of a tamarind seed
1/2 tsp - mustard
Curry leaves, a bunch
RECIPES BY P N PRAMILA
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