Wednesday, September 13, 2017

Tomato Chutney

Oil - 1 1/2 tbsp,
Cumin seeds - 1/2 tsp,
Mustard seeds - 1/2 tsp,
Split black lentils (Urad dal) - 1/2 tsp,
Split bengal gram (Chana dal) - 1/8 tsp,
Fenugreek seeds - 1/8 tsp,
Asafoetida - 1/8 tsp,
Onion (finely chopped) - 1/2 cup,
Tomato (finely chopped) - 2 1/2 cup,
Garlic paste -  1 1/2 tbsp,
Curry leaves - 3-4,
Salt - to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 2 tbsp,
Sugar - pinch,
Sambhar masala powder - 1/2 tsp.

Heat oil in a pan. Add fenugeek seeds, split black lentils and split bengal gram.

Let it slightly change its color. Now add mustard seeds followed by cumin seeds, asafoetida, curry leaves and onion.

Saute for a while and add garlic paste. Again saute for few seconds.

Add tomato followed by salt and turmeric powder.

Mix well and cook covered for 3-4 minutes in medium flame till tomato looks soft and mushy. Now remove the lid and add red chilli powder, sambhar masala powder and sugar.

Mix well and cook uncovered for 1-2 minutes. Remove in a bowl and serve.

Adjust red chilli powder as per taste.
Sugar and sambhar masala powder is optional.
Add water to adjust consistency of chutney.
Serve with dhosa, idli or rice.

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