Kashmiri Tomato and Capsicum chutney

Name: Kashmiri Tomato and Capsicum chutney
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 6 medium sized tomatoes; 1 teaspoon crushed garlic; 2 tablespoons mustard oil; 1 green chilli; 1 capsicum cut into julienne strips; 1 teaspoon fennel powder; 1/2 teaspoon ginger powder; as required Salt to taste; 1 1/2 teaspoons Kashmiri red chilli powder; 1/4 teaspoon turmeric powder

Harneet Kour @khiyal

One of my favourite accompaniment in Kashmiri cuisine. Honestly, you do not need another dish with it. This chutney is complete in itself. #chutney #kashmiri #tomato #cookpad

Harneet Kour @khiyal

One of my favourite accompaniment in Kashmiri cuisine. Honestly, you do not need another dish with it. This chutney is complete in itself. #chutney #kashmiri #tomato #cookpad

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Ingredients

20 minutes

4 people

6medium sized tomatoes
1 teaspooncrushed garlic
2 tablespoonsmustard oil
1green chilli
1capsicum cut into julienne strips
1 teaspoonfennel powder
1/2 teaspoonginger powder
as requiredSalt to taste
1 1/2 teaspoonsKashmiri red chilli powder
1/4 teaspoonturmeric powder

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Steps

20 minutes

1

Cut tomatoes into small pieces. Do not discard either the seeds or skin.
2

In a pan or wok, add mustard oil and heat till it smokes. Turn off the flame and let it cool.
3

Once the oil cools a bit, turn the flame on and add crushed garlic.
4

Add chopped tomatoes and stir. Add salt, fennel powder and ginger powder.
5

Lower the flame and cover cook the tomatoes.
6

Remove the lid. Turn the flame high. Add red chilli powder and turmeric powder. Fry it well. Add green chilli and capsicum strips. Cover cook for another 5 minutes on low flame.
7

Remove the lid once oil starts to surface. Tomato capsicum chutney is ready.
8

Serve it either hot or cold with steamed rice, chapati or paranthas.