Easy Tomato Chutney or Dip

Name: Easy Tomato Chutney or Dip
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 600 gm Tomatoes; 1 tsp Salt; 1 tsp Ginger Garlic Chilli paste; 3 tbsp Oil; 1 Bay Leaf; 1 tsp Cumin Seeds; 1/8 tsp Asafoetida or Hing; 2 sprigs Curry Leaves; 2-3 slit Green Chillies; 1/4 tsp Turmeric powder; 1 tsp Kashmiri Red Chilli powder; 1/2 tsp Coriander powder; 3-4 tbsp chopped Coriander Leaves

ZMA @zesty5

#Win
#Week3
#cookpadindia
This is basically a coarsely blended Tomato Chutney with Tadka. And is slightly different from the routine one's. In this one, I used the pulse option on the Grinder so as to just crush the Tomatoes in order to facilitate quick cooking. And then sauteed it with some simple spices until done. That's it. It's a lovely looking Chutney as well as yummy in taste too. This is a simple everyday Chutney that I make almost every Week. And sometimes twice a Week and relish it with Tala huwa Gosht and Tala huwa Kheema as well as Hyderabadi Khichdi too. And also with loads of other delicacies too. So it's basically a multipurpose one at that.
Not only the main meals, this can even be enjoyed with Dosas, Idlis, Uttappams, Upma, Chips, Sandwiches, Wraps, Rolls, Nachos etc.
Tastes great and is done easily too. The spices can be adjusted accordingly. Ripe Tomatoes make the job even easier and it does not require a drop of water whatsoever. However Oil can be used accordingly.

Happy Cooking with Zeen!

ZMA @zesty5

Happy Cooking with Zeen!

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Ingredients

25-30 minutes

5 servings

600 gmTomatoes
1 tspSalt
1 tspGinger Garlic Chilli paste
3 tbspOil
1Bay Leaf
1 tspCumin Seeds
1/8 tspAsafoetida or Hing
2 sprigsCurry Leaves
2-3slit Green Chillies
1/4 tspTurmeric powder
1 tspKashmiri Red Chilli powder
1/2 tspCoriander powder
3-4 tbspchopped Coriander Leaves

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Steps

25-30 minutes

1

Heat oil in a kadhai. Add Asafoetida followed by Cumin Seeds and Bay Leaf. Let it splutter a bit before adding slit Green Chillies and Curry Leaves. Saute all for a few seconds. Now add the chopped Onions and Tomatoes both. Cook until translucent and mushy. Later on also add the rest of the powdered spices as mentioned.
2

Cover and cook till the Tomatoes get tender and mushy. Do not add water. Let them cook in their own juices. Cook until the Oil starts separating. Adjust Salt if needed. Garnish with finely chopped Coriander Leaves. Serve it at mealtimes. It just tastes awesome.
3

This can be stored in the refrigerator for 3-4 days in a glass canister or a jar that's airtight. That's all. Enjoy!

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ZMA @zesty5

on December 14, 2022 04:15

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.