AuthorNureen SCategoryIndian, Side DishesDifficultyBeginner
Put tomatoes in a pot on medium heat, keep covered until the tomatoes soften.
Add ginger garlic paste, salt, cayenne, and cumin powder and mix well, while using your spoon to mash the tomatoes.
Cook for 5-7 minutes.
Heat the oil in a fry pan on medium heat
Add the cumin seeds and curry leaves and fry for 30 seconds.
Flash fry the red chilis until they turn dark brown.
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
Directions
Put tomatoes in a pot on medium heat, keep covered until the tomatoes soften.
Add ginger garlic paste, salt, cayenne, and cumin powder and mix well, while using your spoon to mash the tomatoes.
Cook for 5-7 minutes.
Heat the oil in a fry pan on medium heat
Add the cumin seeds and curry leaves and fry for 30 seconds.
Flash fry the red chilis until they turn dark brown.
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.