Saturday, October 11, 2008

A very simple way to make Chutney is the minimal use of water while grinding, this also adds to alonger life in storage. In the Continental section one can see the use of Olive oil to moisten the dips or sauces and the Oriental cuisine vinegar or rice wine is used. Try another Chutney made out of Tomatoes and who does not like Tomatoes... with such a colour, this has a slight variation when compared to the other recipes.

TOMATO CHUTNEY
YOU NEED
Ripe firm Tomatoes 4 nos
Onion 1 cup (chopped)
Garlic 5 flakes
Dry Red chilly 4 nos
Mustard seeds 1 tsp
Jeera seeds 1 tsp
Asafoetida 1/2 tsp
Curry leaf 1 sprig
Oil 3 tbsp
Pepper 1 tsp
Cilantro 1 tbsp (chopped)
Salt to taste

DO IT
-Heat the oil in a pan add the mustard seeds when it crackles add the jeera, onion, garlic , curry leaves ,Asafoetida, dry chilly and saute well once done well add the chopped tomato and saute well for a few minutes on high fire till the water from the tomatoes has dried.
-Add salt as required, remove from fire and let it cool.
-Once cool grind it in a blender.
-Transfer to a bowl and crush the pepper and sprinkle together with the garnish of chopped coriander.
Just try this with hot Iddly, dosa and Chapatti, it will also go well with Rice.

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