The Tomato Chutney recipe is different and the recipe originates from the southern part of India, Chutney is quick to prepare and it increases the taste of any meal.
|Chopped Tomato||6 Pieces|
|Chopped Onion||2 Pieces|
|Chopped Ginger||1 inch|
|Chopped Garlic||2 Pieces|
|Chopped Green chilies||2 Pieces|
|Chopped Cilantro||1 tablespoon|
|Red chili powder||1 teaspoon|
|Turmeric powder||1 pinch|
|Cumin seeds||1/2 teaspoon|
|Curry leaves||2 Pieces|
|Vegetable oil||3 teaspoons|
|Mustard seeds||2 teaspoons|
Add oil in a hot pan and wait until oil gets hot. Add cumin seeds and chopped garlic, chopped onion, green chilies, and curry leaves. Sauté till onion turns to pink and soft.
Switch off the heat and let cool down the mixture. Once it's light warm, coarsely grind. Don’t make a paste.
Heat a pan with 1 teaspoon of oil. Once the oil is hot, add mustard seeds, 1 pinch of heeng, and 1/2 tablespoon of curry leaves. Sauté curry leaves so that these don’t burn and now add coarsely grind a mixture of step 3 into it.
Pour tadaka into the mixture. Now tomato chutney is ready to serve.
Garnish with finely chopped cilantro and serve warm Tomato Chutney along with rice. This chutney goes very well with any type of north Indian meal also.