LoadingAdd to favorites

Today’s post tangy tomato chutney is a very simple recipe. You can have this chutney with paranthas or you can apply this on your sandwiches along with butter. I used to give this to my kids in their lunch box when they were in school. Now I made this for my grandson and he relished it with stuffed parantha and malai (thick cream on top of the milk).
Ripe red tomatoes 1kg
Onion grated 2
Ginger grated 1tbsp
Garlic crushed 2tsp
Oil 2tbsp
Mustard seeds 1/2tsp
Kalonji 1tsp
Salt 1tbsp
Kashmiri red chilli powder 1 1/2 tsp
Sugar 3tbsp
Garam masala 1tbsp
Wash the tomatoes in the running water and make a cross on the top. Put a glass full of water to boil on a medium flame and drop all the tomatoes in the boiling water. Boil for 3-4 minutes. Put off the flame and remove the tomatoes one by one and remove their skin. Now chop the tomatoes and keep aside. Heat oil in a pan add mustard seeds and kalonji and let it splutter. Add onion, ginger and garlic paste and stir to golden brown. Add tomatoes and salt and red chilli powder. Cook for 5 minutes and add sugar,
garam masala and cook till thick or until a plate test. For plate test drop a little chutney on a dry plate and tilt it slightly and if it remains thick and no water comes out, it means it is done. Remove and cool. Fill in an airtight jar. It can be refrigerated for a fortnight or so. Enjoy as you like.

Add to Favourites