Click to enlarge imageTomatoes are abundant come summer and I always stock up loads of them for a spicy chutney which is so versatile, it can be eaten with toasted bread to even biryani. So here is my version of tomato chutney...
Ingredients:
6-7 vine ripened tomatoes
2 tbs oil
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 tsp salt
1 tsp cumin mustard powder
1 green chilli slit in halves
Cilantro sprigs for garnish
For tempering:
generous amount of curry leaves
2 dried red chillies
1 tsp each-cumin and mustard seeds
Ingredients:
6-7 vine ripened tomatoes
2 tbs oil
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 tsp salt
1 tsp cumin mustard powder
1 green chilli slit in halves
Cilantro sprigs for garnish
For tempering:
generous amount of curry leaves
2 dried red chillies
1 tsp each-cumin and mustard seeds
Method:
Chop tomatoes finely and keep aside.
Heat the oil and add cumin and mustard seeds, as they start to splutter add the dried red chillies. Finally throw in the curry leaves.
Slip in the chopped tomatoes and add ginger garlic paste, red chilli powder, turmeric and salt and shut the lid.
When it starts to leave oil on the sides add the green chilli and cilantro.
Finally add the cumin and mustard powder and mix in well. Here I served it with Chicken Biryani.
Chop tomatoes finely and keep aside.
Heat the oil and add cumin and mustard seeds, as they start to splutter add the dried red chillies. Finally throw in the curry leaves.
Slip in the chopped tomatoes and add ginger garlic paste, red chilli powder, turmeric and salt and shut the lid.
When it starts to leave oil on the sides add the green chilli and cilantro.
Finally add the cumin and mustard powder and mix in well. Here I served it with Chicken Biryani.
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