Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, tomato and sweet potato chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Retro Sweet Hampers with Huge Selection of Gift Ideas. Garden At Home With Sarah Raven, Wide Range of Products Available Online While the bread is baking make the tomato chutney. Add some oil to a small pan and gently cook the garlic until golden. Combine sweet potato and remaining ingredients in a large saucepan; stir well.
Tomato and sweet potato chutney is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Tomato and sweet potato chutney is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook tomato and sweet potato chutney using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tomato and sweet potato chutney:
- Make ready 200 grams Sweet potatoes
- Take 2 teaspoons salt
- Make ready 1 teaspoon panch phoron is made of five spices(fenugreek seed, Nigella seed, cumin seed, black mustard seed, fennel seed)
- Prepare 500 gms Tomatoes
- Get As per taste Sugar or jaggery(I have used 6 tablespoon of jaggery)
- Make ready 1 teaspoon grated ginger
- Prepare 3 tablespoons mustard oil
- Prepare 1 teaspoon turmeric powder
India is often called the land of chutneys and pickles. Whatever you can think of, from lemons to onion to tomatoes to cauliflower to carrots and everything in between - we can make a chutney or pickle out of it. In a pressure cooker add the potatoes. Pour water just about covering the potatoes.
Steps to make Tomato and sweet potato chutney:
- At first add oil into pan and then panchphoron, ginger. After spluttering of spices add diced potatoes.
- Thereafter stir the potatoes for 1 minute and add tomatoes, turmeric and salt. Stir this mixture in low flame for 2 minutes.
- Then put 1 cup of normal water and cover it. Check the potatoes, if they are boiled then add jaggery. Thereafter reduce the amount and make the chutney thick. Simmer the heat and add 1 teaspoon of mustard paste. Now your chutney is ready to eat with hot khichdi or aloo paratha.
In a pressure cooker add the potatoes. Pour water just about covering the potatoes. This tomato chutney recipe is one of my favorite ways to preserve an abundant tomato crop from the vegetable garden. It's sweet & tangy & full of flavor. A Publishers Weekly top ten pick from National Geographic Books!
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