Monday, June 15, 2009

Tomato chutney

We need:

Tomato 4
Green chillies 6
Garlic 4 cloves
Seseme seeds 2sp
Cumin 1 1/2 sp
Cilantro 1 cup
Salt
Oil

For tempering u need:


Mustard seeds 1/4 sp
Cumin 1/4 sp
Red chillies 2
Udad dal 1/2 sp
curry leaves 6
Asafoetida pinch

Method:

Heat oil in a pan add tomato pieces, seseme seeds, garlic cloves, cumin seeds,green chillies and salt.
When the tomatoes r half cooked add cilantro and cook till the tomatoes r soften.
Switch off flame and cool.
Now grind this to fine paste if required add some water.
Fow tempering add oil in the same pan heat oil and add all the tempering items. Fry for 2 mits and add to the tomato chutney.
This can be served with rice, roti, idly and also dosa.
Can be stored in the fridge for upto 1 week.

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