Description
Mild curry made with ripe tomatoes.
| Ingredients | |
|---|---|
| 2 nos | Onion (finely chopped) |
| 5 nos | Tomatoe (ripe and juicy) |
| 3 clove | Garlic (crushed) |
| ½ inch | Ginger (crushed) |
| 1 no | Green chili (slit open) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chilli powder |
| 2 tsp | Coriander /dhania powder |
| 1 tsp | Salt (or to taste) |
| ¼ tsp | Mustard |
| ¼ tsp | Split black gram |
| 10 nos | Curry leaves |
| 4 stks | Coriander leaves |
| 4 tbsp | Oil |
Instructions
Wash tomatoes, chop and make a thick puree using blender. Heat oil in a kadai temper with mustard, split black gram and curry leaves. Fry onions, green chilli, crushed ginger and garlic till translucent. Add the tomato puree along with turmeric powder, red chilli powder, coriander powder and salt. Cook until (5 minutes approx) the puree thicken and when you see the oil separating garnish with fresh coriander and curry leaves. Good side for breakfast items and even makes a wonderful combo with plain basmati rice.
Comments
4 responses to “Tomato Chutney”
MARCH TOWARDS EXCELLENCE !
Nice recipie! can u plz tell me whether i can use tomato puree for this?
yummy….my mom is to prepare this…Can this be stored for few days if refrigerated?
ya it can be kept in the refrigirator for 3 to 4 days.
Hmmmm………..Saving all your recipes in pc. That is the only thing I can do now without grinders. Btw, I remeber that I got a kind a blender /grinder – I have no idea about it. It is small thin one for small quantities – we can fix it on the wall. Mom said that we can grind ulunthu even. I shld try with it..I havent unpacked it. I got it an year ago &still its at uncles place wihtout unpacking. Still I dont know how I can grind powders (even this tomato) as that grinder is like those early ages cake beater – we need to use sperate vessels without lids. grrrrrrrr……Let me try.
Guess, we can mix this with plain basmathi rice and serve with boiled egg. Then tat would be a kindda briyani. Will it work.?
Manoo