Tomato Chutney

Name: Tomato Chutney
Total time: 900 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 1 kg chopped Tomatoes; 1/2 tsp Cumin Seeds; 1 tsp Ginger garlic paste; 2 tbsp Kashmiri Red Chilli powder; 1 tsp Turmeric powder; 4 tbsp Oil; 2-3 Garlic cloves; 2 tsp Salt or to taste; 1 small Lemon sized ball Tamarind; 2-3 tbsp Oil; 1/4 tsp Asafoetida or Hing; 2 sprigs Curry Leaves; 2-3 Dry Red Chillies; 1/2 tsp Black Mustard Seeds; 1/2 tsp Cumin Seeds; 1 tbsp Bengal Gram or Chana Daal; 1 tbsp Black Gram or Urad Daal

ZMA @zesty5

#cookpadindia
#newrecipe
#everydaycooking
#easy
#picklestylechutney
This is a simple and a quick Pickle style Tomato Chutney that can be enjoyed on any day with main meals. It goes well with Rice and Rotis both. It goes well with Hyderabadi Tala huwa Gosht and Kheema too and made very often in my maternal home.
It also goes well alongside fried Fish or Chicken too.
It can be a best condiment as well. Hence can be relished with Momos, Pakoras, Chips etc.

A versatile Chutney that is easily made as well as tastes yummy too.
Ripe Tomatoes are the best for this. And use of Tamarind or Lemon is absolutely one's own choice if you prefer it more tangy.
It stays good upto a fortnight in the refrigerator in an airtight glass container. If you need to store it, then use more of Oil in the tempering so that it won't be stale.

In Winters, you can store it in the refrigerator easily without any worries for a fortnight or a little more too but in Summers, you should be little more careful and never use wet spoon for serving. Use a clean and a dry spoon. It stays good for a week or a little more in Summers but refrigeration is a must.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

10-15 minutes

20-25 servings

1 kgchopped Tomatoes
1/2 tspCumin Seeds
1 tspGinger garlic paste
2 tbspKashmiri Red Chilli powder
1 tspTurmeric powder
4 tbspOil
2-3Garlic cloves
2 tspSalt or to taste
1small Lemon sized ball Tamarind
FOR THE TEMPERING-
2-3 tbspOil
1/4 tspAsafoetida or Hing
2 sprigsCurry Leaves
2-3Dry Red Chillies
1/2 tspBlack Mustard Seeds
1/2 tspCumin Seeds
1 tbspBengal Gram or Chana Daal
1 tbspBlack Gram or Urad Daal

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Steps

10-15 minutes

1

Heat oil and add cumin seeds and the ginger garlic paste. Saute for a while. Also add the red chilli powder, turmeric powder and the chopped tomatoes. Let them cook until soft and mushy. Add tamarind also without fail. Cook until the raw smell of the tomatoes is gone and is nicely done.
2

Allow it to cool and blend using a little water. Use water only if required. Otherwise there is no need at all. I didn't use water at all.
3

Temper the chutney and serve it accordingly. Tempering gives it a nice flavour and aroma. It stays good for a week in summers and about 20 days to 1 month in winters if refrigerated. Enjoy!

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ZMA @zesty5

on January 13, 2022 15:23

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.