Scribbled Underline

Indian Chutney

Tomato Chutney

Rinse 500 grams of ripe tomatoes (1.1 pounds) under running water, core them and slice.

Add 1 teaspoon cumin seeds to 1 tbsp hot oil, in a pan. When they begin to sizzle, add 6-8 dried red chilies  and fry until crisp.

Add 5 to 6 garlic cloves and peeled & sliced ginger

Fry until they turn aromatic. Stir in1/8 teaspoon turmeric.

Add sliced tomatoes and ½ teaspoon salt.

Cook until the tomatoes break down and turn mushy.

Add this to a grinder and blend to a smooth chutney

Adjust salt as required

Add ¼ tsp mustard seeds, 3 garlic cloves and 1 dried red chilli to hot oil. Cook till the garlic is fragrant. Add 1 sprig curry leaves and fry till crisp.

Stir in ¼ to ½ teaspoon red chilli powder if you want and transfer the tomato puree.

Saute for 2 to 3 minutes after mixing well.

Cool it completely. Transfer to a clean and dry glass jar if u want to preserve this for 3 to 4 weeks


Scribbled Underline 2

Peanut Chutney

Idli Chutney

Cilantro Chutney