Just In
Don't Miss
-
West Indies players can work on mental aspect, feels Lara -
Redmi Note 7 Series Phones Surpass 20 Million Units Sales -
Ajith Kumar Overtakes Rajinikanth And Vijay To Become The First Tamil Actor To Achieve This Record! -
Karnataka govt transfers IMA ponzi case to CBI -
SSC CGL Result 2018 Tier-1 Likely To Be Declared Soon -
What Have We Learned About Home Insurance From Recent Floods? -
New Isuzu V-Cross Diesel Automatic Launched In India At Rs 19.99 Lakh -
Cycling for beginners: The basics any beginner cyclists should know
Tomato Chutney Recipe: How To Prepare Spicy Tamatar Chutney
All the chutney Nazis I am sure must have their own versions of tomato chutney but here Chef Abhishek Basu gives his version of tomato chutney, which can be savoured and matched with any kind of pakodas, fritters, parathas, chips, etc.
This tomato chutney is a spicy & tangy chutney made from tomatoes. It is a no-onion-no-garlic recipe. You can even make it and store in the refrigerator for a few days. Tomato is one universal ingredient that can be matched with any kind of a cuisine. Here is an elaborate step-by-step procedure of the same.
Recipe By: Chef Abhishek Basu
Recipe Type: Condiment
Serves: 7-8 times
-
Tomatoes - 2 large
Ginger (adrak) (chopped) - ½ inch
Red chillies (sookhi lal mirch) (broken and deseeded) - 2-3
Urad dal (split and husked black gram) - 1 tsp
Black pepper (sabut kali mirch) - 4-5
Cloves (lavang) - 2-3
Asafoetida (hing) optional - a pinch
Water for grinding - 2 tbsp
Oil - ½ tbsp
Salt as required
For Tempering:
Oil - ½ tbsp
Dry red chilli (sookhi lal mirch) halved and deseeded - 1
Curry leaves (kadi patta) - 7 to 8
Mustard seeds (rai) - ½ tsp
Fenugreek seeds (methi seeds) - 2 to 3
Asafoetida (hing) - a pinch
-
1. Take a pan and add half a tablespoon of oil in it or you may also use a non-sticky spray.
2. Heat oil for a minute and then add urad dal.
3. On a low flame, sauté the urad dal till it starts turning maroonish.
4. Once the lentils get to a maroonish brown colour, add broken dry red chillies, cloves, black pepper and ginger.
5. Stir well till the red chillies change their colour.
6. Take tomatoes, wash them, get a chopping board and chop the tomatoes well.
7. Now, add the chopped tomatoes and asafoetida.
8. Add salt as per taste. Keep your salt intake low, as it helps in maintaining your blood pressure and will keep it in control.
9. Stir and sauté till the tomatoes soften for about 6 to 7 minutes on a low flame.
10. Once the tomato mixture cools, add them to a chutney grinder or small blender.
11. Add 2 tbsp of water to the grinder.
12. Grind it to a smooth paste.
13. In the same pan or different pan, add 2 tbsp of oil and heat it for one minute.
14. Add the mustard seeds and crackle them.
15. Then, add curry leaves, methi seeds, asafoetida and one broken red chilli.
16. Sauté till the curry leaves become crisp.
17. Then, add the ground tomato paste. Stir well.
18. Sauté for 3 to 4 minutes on a low flame.
19. Check the taste and add more salt if required.
20. Stir again well.
21. Tomato chutney is done and ready to be served.
- 1. Make sure that the blender or grinder we are using must be properly washed before use.
- 2. You can add onions and garlic to the chutney according to your preference.
- Serving size - 1 tbsp
- Calories - 26 cal
- Carbohydrates - 6 g
- Sugar - 6 g
