Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tomato chutney. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Low Prices on Tomato And Coriander Chutney. Free UK Delivery on Eligible Orders James Martin's quick and easy tomato chutney is a cinch to whip up for burgers or a veggie curry. Place into sterilised jars and allow to cool before covering. This tomato chutney recipe is easy to make and tastes great just on crackers.
Tomato Chutney is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Tomato Chutney is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tomato chutney using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tomato Chutney:
- Get 2 tomatoes
- Take 2 garlic cloves
- Prepare 1/2 inch Ginger
- Prepare 2 tbsp oil
- Prepare 1 teaspoon chana dal
- Make ready 1 teaspoon udad dal
- Get 1/4 teaspoon fenugreek seeds
- Make ready 3 dry red chillies
- Prepare 1/4 teaspoon turmeric powder
- Make ready 1/2 teaspoon sugar
- Prepare to taste Salt
- Get For tempering
- Get 2 teaspoon oil
- Take 1/2 teaspoon Mustard seeds
- Get 1/2 teaspoon udad dal
- Get 1/4 teaspoon hing/ asafoetida
- Take 8-10 curry leaves
Pour into a sterilised jar and leave to cool. Heat gently stirring until the sugar has dissolved. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Instructions to make Tomato Chutney:
- Heat oil in a pan. Add chana dal, urad dal and methi seeds and roast until light pink in colour. Now add dry red chillies, garlic, ginger and roughly chopped tomatoes to it. Add turmeric, salt and sugar to it and mix everything well.
- Cook tomatoes on medium heat stirring occasionally until it is very soft. Let it cool.
- Take tomato mix in a mixer jar and grind it to a fine paste.
- To make tempering, heat oil, add mustard seeds and let it crackle. Add udad dal and fry until light pink. Add hing and curry leaves and turn off the gas. Pour this tempering over the prepared chutney.
- Tomato chutney can be served with Idli, dosa or as a side dish with a meal.
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. This easy tomato chutney is so easy to make - all the ingredients are chucked into one pan and simmered slowly, to produce a rich, tasty preserve that will go wonderfully with so many different.
So that is going to wrap this up for this special food tomato chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
