Ingredients
Tomato - 1,
Coriander (finely chopped) - 1/4 cup,
Garlic paste - 1/2 tsp,
Ginger paste - 1/2 tsp,
Kashmiri red chili powder - 1 tsp,
Green chilli (chopped) - 1,
Jaggery - 1 tbsp,
Lemon juice - 1 tsp,
Salt - to taste.
Method
Wash and dry tomato well. Roast over medium flame. Keep roasting and turning to roast evenly.
Roast till it gets well roast.
Transfer in a plate and let it cool down. Remove skin and cut in to pieces.
In a mixer grinder jar, add finely chopped coriander leaves, garlic paste, ginger paste, chopped green chilli, jaggery, salt, red chilli powder and lemon juice.
Grind for 1 - 2 pulse. Do not grind fine.
Serve with meal.
Notes
Adjust amount of ingredients as per taste.
Jaggery can be replaced with sugar.
Amount of lemon juice depends on sourness of tomato.
This chutney can be stored in refrigerator for 2 - 3 days.
FOR VIDEO RECIPE -
OTHER CHUTNEY RECIPE -
GARLIC CHUTNEY
PEANUT AND GREEN CHILLI CHUTNEY
GREEN CHUTNEY
Tomato - 1,
Coriander (finely chopped) - 1/4 cup,
Garlic paste - 1/2 tsp,
Ginger paste - 1/2 tsp,
Kashmiri red chili powder - 1 tsp,
Green chilli (chopped) - 1,
Jaggery - 1 tbsp,
Lemon juice - 1 tsp,
Salt - to taste.
Method
Wash and dry tomato well. Roast over medium flame. Keep roasting and turning to roast evenly.
Roast till it gets well roast.
Transfer in a plate and let it cool down. Remove skin and cut in to pieces.
In a mixer grinder jar, add finely chopped coriander leaves, garlic paste, ginger paste, chopped green chilli, jaggery, salt, red chilli powder and lemon juice.
Grind for 1 - 2 pulse. Do not grind fine.
Serve with meal.
Notes
Adjust amount of ingredients as per taste.
Jaggery can be replaced with sugar.
Amount of lemon juice depends on sourness of tomato.
This chutney can be stored in refrigerator for 2 - 3 days.
FOR VIDEO RECIPE -
OTHER CHUTNEY RECIPE -
GARLIC CHUTNEY
PEANUT AND GREEN CHILLI CHUTNEY
GREEN CHUTNEY
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