Tangy tomato chutney

Name: Tangy tomato chutney
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium sized tomatoes; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1/2 tsp asafoetida; to taste salt; 1 tsp lemon juice; to taste chopped coriander; to taste curry leaves; 2 tbsp oil

Pradnya Khadpekar @cook_20725909

#flavour3
# sour

Pradnya Khadpekar @cook_20725909

#flavour3
# sour

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Ingredients

30 minutes

4 servings

4medium sized tomatoes
1 tspred chili powder
1/2 tspturmeric powder
1/2 tspasafoetida
to tastesalt
1 tsplemon juice
to tastechopped coriander
to tastecurry leaves
2 tbspoil

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Steps

30 minutes

1

Wash and deseed tomatoes.chop roughly
2

Blend tomatoes to paste without using water
3

Heat oil in pan. Add curry leaves, turmeric powder and chili powder to it mix well flame should be medium add tomato paste.
4

After adding paste flame should be low. Now add salt, chopped coriander, and lemon juice to it let it cook on low flame. When tomatoes start leaving oil it's done. You can replace lemon juice with vinegar as it is a good preservative. This chutney goes well with idli, dosa and steam rice. For a change in sandwich also it can be used.