Time and servings
Time and servings
Ingredients
- 2 tbsp oil
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- 3 clove garlic (sliced)
- ½ inch ginger (chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 500 grams tomato (chopped)
- ½ tsp salt
Instructions
- firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- add 3 clove garlic, ½ inch ginger and saute until garlic turns golden brown.
- further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and saute slightly.
- add in 500 grams tomato, ½ tsp salt and saute for 2 minutes.
- cover and cook for 10 minutes stirring in between.
- cook until the tomatoes soften and turns mushy.
- continue to cook until the oil separates from sides.
- finally, cool the tamatar ki chutney and enjoy with rice, idli or dosa.
Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
2
add 3 clove garlic, ½ inch ginger and saute until garlic turns golden brown.
3
further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and saute slightly.
4
add in 500 grams tomato, ½ tsp salt and saute for 2 minutes.
5
cover and cook for 10 minutes stirring in between.
6
cook until the tomatoes soften and turns mushy.
7
continue to cook until the oil separates from sides.
Video
Notes
- firstly, use ripened tomato for bright red colour and flavour.
- also, add a small piece of tamarind if the tomatoes are not tangy.
- additionally, to prepare sweet and tangy tomato chutney, add 1 tsp jaggery or sugar.
- finally, tamatar ki chutney recipe tastes great and stores good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tamatar-ki-chutney-recipe/