Tomato chutney(second method)
Tomato chutney(second method)

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tomato chutney(second method). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Free and fast delivery on all appliances. Garden At Home With Sarah Raven, Wide Range of Products Available Online Heat a pan and add two red chillies and tomato pieces. Mix it well and cover it with a lid. Then add the tamarind piece and cook till tomatoes become soft and start releasing oil.

Tomato chutney(second method) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Tomato chutney(second method) is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have tomato chutney(second method) using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tomato chutney(second method):
  1. Get 500 grams ripened tomatoes
  2. Get 3-4 red chillies
  3. Make ready 1/4 teaspoon haldi(turmeric)
  4. Get 1 teaspoon red chilli powder
  5. Make ready 1 teaspoon rai(mustard)
  6. Prepare 1/4 teaspoon methi seeds(fenugreek seeds)
  7. Take 1/4 teaspoon of hing(asefetoda)
  8. Make ready as per taste Salt
  9. Get 3 tablespoons groundnut oil
  10. Make ready 1 small piece tamarind

Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved.

Steps to make Tomato chutney(second method):
  1. Heat a pan and add two red chilies and tomato pieces. Then add turmeric and salt. Mix it well and cover it with a lid. Cook it on a low flame for 10 minutes. Then add the tamarind piece and cook till tomatoes become soft and start releasing oil. Switch off the flame and let it cool.
  2. Dry roast half a spoon of rai and methi. Powder it.
  3. Blend the tomatoes into a fine paste. Do not add water while blending.
  4. Heat a pan and add the remaining oil. Then add the remaining mustard, hing, red chilies, and tomato paste. Then add the rai and methi powder and red chili powder. Mix it well and cook for five minutes. It's ready to be served.
  5. Some people like to eat tomato pieces. Then don't blend it. Add rai methi powder and chili powder to the cooked tomato pieces and cook it well. Transfer it to a serving bowl and then add the seasoning.
  6. Serve it with rice, roti chapati dosa, and idli. You can store this in the refrigerator for three days.

Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Put apple, tomatoes, onion and sultanas in a large saucepan and stir in salt and cayenne. Meanwhile in a second pan mix the remaining vinegar and sugar, stirring constantly over gentle heat until the sugar has dissolved. How to make Durban Chops Chutney Like Amma Used To.

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