Preparation time:- 10 minutes Cooking Time:- 30-40 minutes
Serves:- 4-6 Level of cooking:- Easy
Ingredients
- Tomatoes- 500 gm finely chopped
- Panch phoran- 1.5 teaspoons [It is a mix of five spices:- fenugreek seeds(methi),cumin seeds (jeera), nigella/onion seeds (mangrella), mustard seeds (sarso) and fennel seeds (saunf)]
- Dry red chilli- 1
- Bay leaf – 1
- Green chilli- 1
- Common salt- 1 teaspoon
- Black salt- 1/2 teaspoon
- Turmeric powder- 1/4 teaspoon
- Red chilli powder- 1/2 teaspoon
- Coriander powder- 1/2 teaspoon
- Sugar- 3-4 teaspoon
- Jaggery- 1/2 cup grated
- Oil- 1 tablespoon
- Asafoetida (hing)- 1/2 teaspoon
Method
- In a kadhai add oil and heat it on medium flame. When oil is hot add the paanch phoran spices, hing, dry red chilli, green chilli, bay leaf and fry it for 30-40 seconds.
- Add chopped tomatoes, white common salt and black salt. Stir it, cover it and let it cook for 15 minutes on medium to low flame.
- When tomatoes are tender and mushy then add turmeric powder, red chilli powder,coriander powder, jaggery and sugar and stir it well.
- Cover it and let it cook for 15 minutes until jaggery and sugar dissolve completely and the chutney thickens.
- Switch off the gas and enjoy tomato chutney with your favorite food. It goes very well with any type of parathas or rice.
Leave a Reply