Tuesday 19 March 2013

Tomato Chutney

This is undoubtedly my favourite part, blogging chutney recipes. Mouth waters even as I type ;)
Sharing with you is one of the many chutneys that will soon be part of this blog..

A perfect chutney is one which goes well with rice, roti, chapati and obviously idli, dosa, vada!

Tomato/Tamatar chutney Ingredients

500 grms Tomatoes, each cut into 4 pieces 
[preferably desi tamatar]
1 tsp tamarind pulp
[For preparing tamarind pulp, dip de seeded tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
2 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
3 tsp split bengal gram (chana dal)
2 tsp split black gram (udat dal)
1/2 cup ground nuts
1/2 cup mint leaves
1 cup coriander leaves
4 garlic cloves
1 inch ginger piece cut into 4-5 pieces
4-5 green chillies 
[add more if you wish to]
8-10 curry leaves
2 dried red chillies
3 tsp oil
Salt to taste

In a hot wok, add 1 tsp oil, when its hot, simmer the flame.
Add jeera, tamatar, green chillies, ginger and garlic. Stir well and cover with lid for 5 minutes (low flame).

Mix well and turn off the flame and cover with lid. Let it come to room temperature.

After cooling down, move the contents of wok into a mixer.

Place the wok on high flame again, when hot, add peanuts, dry roast till they turn little brown in the edges.

Add the ground nuts to the mixer. Add tamarind pulp and salt.

Grind all the ingredients to a fine paste. Check the salt at this stage.

Move the contents into a bowl.

Final step, tadka

Heat 2 tsp oil in a wok. When hot, add chana dal and udat dal and wait till they turn light brown. Now add mustard seeds. When they start to splitter, add jeera, curry leaves and dried red chillies (break each into 2 pieces) and turn off the flame.

Pour the tadka over the chutney. Mix well.

Voila!!  Mouth watering chutney is ready!

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