Tamatey ki Chutney (tomato chutney)

Tamatey ki Chutney (tomato chutney)

AuthorNureen SCategory, DifficultyBeginner

Yields5 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 4 tomatoes, chopped
 2 tsp cayenne pepper
 1 tsp salt, or to taste
 1 tsp cumin powder
 1 tbsp ginger garlic paste
Temper or Baghar
 1 cup oil
 810 curry leaves
 5 dried red chilis
 1 tbsp cumin seeds

1

Put tomatoes in a pot on medium heat, keep covered until the tomatoes soften.

2

Add ginger garlic paste, salt, cayenne, and cumin powder and mix well, while using your spoon to mash the tomatoes.

3

Cook for 5-7 minutes.

Temper or Baghar
4

Heat the oil in a fry pan on medium heat

5

Add the cumin seeds and curry leaves and fry for 30 seconds.

6

Flash fry the red chilis until they turn dark brown.

7

Remove from heat and pour onto the tomato mixture carefully. It will splutter and sizzle.

Serve tomato chutney at room temperature or hot. Serve as a side dish or with white rice for my favorite combination.

Ingredients

 4 tomatoes, chopped
 2 tsp cayenne pepper
 1 tsp salt, or to taste
 1 tsp cumin powder
 1 tbsp ginger garlic paste
Temper or Baghar
 1 cup oil
 810 curry leaves
 5 dried red chilis
 1 tbsp cumin seeds

Directions

1

Put tomatoes in a pot on medium heat, keep covered until the tomatoes soften.

2

Add ginger garlic paste, salt, cayenne, and cumin powder and mix well, while using your spoon to mash the tomatoes.

3

Cook for 5-7 minutes.

Temper or Baghar
4

Heat the oil in a fry pan on medium heat

5

Add the cumin seeds and curry leaves and fry for 30 seconds.

6

Flash fry the red chilis until they turn dark brown.

7

Remove from heat and pour onto the tomato mixture carefully. It will splutter and sizzle.

Serve tomato chutney at room temperature or hot. Serve as a side dish or with white rice for my favorite combination.

Tamatey ki Chutney (tomato chutney)

Leave a Reply

Your email address will not be published.