side dish
Tomato Chutney Recipe
Indian Cuisine
83 cal4g protein13g carbs3g fat
Ingredients
- 8 Dry red chillies
- 800 gms Tomato
- 1 .5 tsp coriander powder
- 20 gms Amla
- 2 tsp Whole Coriander
- 3 tsp Kashmiri red chili powder
- 1 .5 tsp Asafoetida
- 1 tsp fenugreek leaves
- 1 tsp Urad Dal
- 1 tsp Black chickpeas
- 1 tsp (optional) Misri (Jaggery/Sugar)
- 15 curry leaves
- 10 Clove
- 1 tsp Cumin seeds
- 1 tsp Mustard Seeds
- 1 .5-2 tsp (according to taste) salt
0 of 16 ingredients checked
Instructions
- 1
Heat a pan and add oil. When the oil is hot, add cumin seeds, mustard seeds, fenugreek seeds, urad dal and chickpea.
- 2
Add asafoetida and garlic cloves and sauté until the color of garlic starts to change slightly.
- 3
Add curry leaves and dried red chilies and roast for a minute.
- 4
Add turmeric powder and sauté for another minute.
- 5
Now add the ground tomato mixture and stir well to combine.
- 6
Cover the pan and cook on medium flame for 15-20 minutes or until the water of the tomato is completely dried.
- 7
Remove the lid and stir occasionally if needed.
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