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Tomato Chutney

Tomato Chutney

October 16, 2015 onlinevoice 0 1817

[w8_row margin_bottom=”30px”]
[w8_column type=”col-md-6″]« Ribbon sandwich[/w8_column]
[w8_column type=”col-md-6″]Blackeye Peas with Mango Kulambu »[/w8_column]
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Tomato Chutney – October 5th, 2011

Ingredients

Oil: Two table spoon Spoons
Mustard: One tea spoon
Uratdhal: One tea spoon
Curry Leaves: One tea spoon
Onions: 2 big
Tomatoes: 2 big
Tamarind ball: one Gooseberry size
Ani seed: 1 Tea spoon
Cummin Seed: ¼ Tea spoon
Chilli: eight (fry and keep)
Salt: as required

Preparation

Cut the onions and tomatoes into pieces. Place a pan in the burner. Pour a little oil. Put the aniseed, cumin seed, chilies, onions, tomatoes and tamarind ball one after another. Stir for five minutes and take it out from the burner. Keep it aside and let it cool. Grind it.

Again put the pan in the burner and pour the rest of the oil and put the mustard, uratdhal and curry leaves one after another. Let the mustard splurt and the uratdhal turn into golden brown color, now pour the ground chutney and let it boil for fifteen minutes. Now add the required salt to it.

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Mrs. Soundaranayaki Vairavan


She has a Bachelors in Arts Degree in History with Ethiraj College, Madras University,Diploma in Freelance Journalism with International Correspondence School and Masters in Communication Management with University of South Australia. Read More

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