Recipe Description

 

 

Mother’s style tomato chutney

Ingredients          quantity
Oil                             1Tbsp
Asafetida                   a Pinch
Cumin seed               1 Tsp.
Ginger Chopped        1 Tsp.
Onion Slice                1 No Large
Green Chili Chopped  2-3 No
Tomato                        3 No’s large
Salt                              to Taste
Turmeric Powder         ¼ Tsp.
Red chili Powder          ½ Tsp.
Coriander Chopped      1Tbsp

Method
1.In a pan heat oil , add asafetida, cumin, ginger, and sauté for 1 mins
2.Add onion sliced, sauté for 2-3 mins
3.Add green Chili mix well and sauté,
4.Add tomatoes , salt, turmeric powder, red chili powder, mix well and sauté for 2-3 mins or till tomatoes become pulpy.
5.Add chopped coriander, and mix well.
6.Remove in a serving bowl and serve.

Bengali style
Ingredients                 quantity
Oil                              1Tbsp
Panch phoron            1Tsp.
Ginger Chopped        1 Tsp.
Green Chili Chopped  2-3 No
Tomato                        4 No’s large
Salt                              to Taste
Turmeric Powder         ¼ Tsp.
Red chili Powder          ½ Tsp.
Dates Chopped            6-7 No
Sugar                           1 Tbsp.
Coriander Sprig            for garnish

Method
1.Heat oil in a pan, add panch phoran , 1 tbsp. add ginger , 2-3 green chili , sauté for 1 mins.
2.Add 4 tomatoes chopped, salt, turmeric powder ¼ tsp., red chili powder ½ tsp., 6-7 dates chopped , mix well and sauté for 4-5 mins.
3.Add 1 tbsp sugar mix well and remove in a serving bowl.
4.Garnish with coriander sprig and serve.

South Indian style.
Ingredients                quantity
Oil                             1Tsp.
Urad Dal                   1Tsp.
Chana Dal                1½ Tsp.
fenugreek seeds       ¼ Tsp.
Asafetida                   ¼ Tsp.
Garlic Chopped          1 Tbsp.
Onion Slice               1 No Small.
Tomato                      1 No’s Small
Dry red Chili              4 No’s
Salt                            to Taste
Turmeric Powder       a Pinch
Sugar                        ½ Tsp.
For Tempering
Oil                              1Tsp.
Asafetida                   ¼ Tsp.
Urad Dal                    1Tsp.
Dry red Chili              1 No’s
Mustard seeds           ½ Tsp.
Curry Leaf                  8-10 No’s
Method
1.Heat 1 tsp oil in a pan, add 1 tsp urad dal, 1 ½ tbsp. chana dal, ¼ TSp fenugreek seeds, ¼ tsp asafetida, 1 tbsp garlic chopped, mix well and suate for 1 mins.
2.Add 1 small oinionn chopped , 1 tomato large chopped, add dry red chillis 3-4 , salt to taste, a pinch pf turmeric powder , ½ Tsp sugar mix well and sauté for 2-3 mins
3.Transfer the mixture in a blender and grind to a fine paste. 4.Remove in a bowl and keep aside.
5.To temper the chutney heat 1 tsp oil, add ¼ Tsp asafetida, 1 tsp urad dal, 1 dry red chilli, ½ Tsp mustard seeds, sauté well till uard dal browns.
6.Add 8-10 curry leaves mix well and add the tempering to the chutney and Serve