Tomato Chutney/Tomato Dip

Ingredients:

For Grinding:

• Green Tomato: 5 medium sizes
• Green chilly: 4
• Grated Coconut: 2tbsp
• Cumin: 1/2tsp
• Pepper: 5
• Coriander: 1/4handful
• Garlic: 5 big cloves
  

For Seasoning:

• Oil: 4tbsp
• Curry Leaves: 6
• Onion: 1 small (chopped)
• Mustard Seeds: 1/2tsp
• Salt: to taste
  
  

Note: Use green or semi green tomatoes which are just turning to red. You can also use desiccated coconut instead of coconut.

Method:

• Pressure cook tomato & chilly with 1 glass of water (for one vessel).
• Separate tomato & chilly from water.
• Store water don’t drain it.
• Grind coconut, cumin, pepper, coriander & garlic.
• Add tomato & chilly to grind.
• Heat oil in a pan.
• Add mustard seeds.
• Add onion, 1/4tsp salt & curry leaves.
• Saute onion till it turns light brown.
• Add grind mixture, saute it for 5min.
• Add 1/2 glass of stored water.
• Add salt & close the lid till it gets thick & leaves oil on top.
• Stir in between.
• Cook with low flame.

Non stick pan is preferred for cooking.

Note: You can also cook tomato & chilly without pressure cooker till tomatoes gets soft. Don’t add too much of water.

Tomato chutney is ready to serve. This goes well with riceflour roti/akki roti. You can also serve this with Indian breads.

This can be refrigerated for 3-4 days.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Loved the Recipe? then +1 it :P

Be a Fan