Tomato Chutney. Sweet.
Tomatoes-1kg, Garlic-20gms, Ginger-20 gms, Vinegar-1/4th cup,cardamom(black)-1 crushed, Sugar- 300 gms or a heaped cup, can be increased depending on the sourness of tomatoes, Salt-1tsp or to taste, Red Chilli powder-1tsp. Optional- few blanched and finely cut almonds and resins.
Method: Either blanch tomatoes, peel and cut tomatoes in small pieces or to simplify just wash and cut tomatoes into small pieces. Put tomatoes, ginger, garlic and salt in a clean vessel and but it on heat. Lowe the heat once it stats to simmer and stir frequently. Cook till tomatoes are soft when thick add sugar, chilli powder and vinegar.Cook for another 5 to 10 minutes on low heat till thick. Store the Chuteny in a clean dry bottle. Refrigerate when cool. Consume in 10days to 2 weeks.
Tomato Chutney. Spicy.
Tomatoes-1kg, ginger-20gms,5spices that is: fenugreek seeds-few, jeera(cumin seeds)- 1level tsp, sauf(fennel seeds)- 1level tsp, mustard seeds-1 level tsp and nigella seeds -1tsp. Red chiili whole - 1 to two salt- 1tsp or to taste, to sweeten you could use dates about 10 and 1/2 cup jaggery.OR Sugar-150 to 200gms.Oil-1tsp, mustard or any refined oil.
Method: Take a vessel and put 1tsp oil. heat the oil and put the five spice mixture, break and add whole red chillies or if using chilli powder and it later once tomatoes are dry. Now add chopped tomatoes and allow them to cook till tender. Add sugar or jaggery. (if using dates - you could add once tomatoes are being cooked. Cook and dry the chutney. It should loose all its water. Allow it to cool and store. Use it with chapatis and parathas. It tastes good with bread too!
Tomatoes-1kg, Garlic-20gms, Ginger-20 gms, Vinegar-1/4th cup,cardamom(black)-1 crushed, Sugar- 300 gms or a heaped cup, can be increased depending on the sourness of tomatoes, Salt-1tsp or to taste, Red Chilli powder-1tsp. Optional- few blanched and finely cut almonds and resins.
Method: Either blanch tomatoes, peel and cut tomatoes in small pieces or to simplify just wash and cut tomatoes into small pieces. Put tomatoes, ginger, garlic and salt in a clean vessel and but it on heat. Lowe the heat once it stats to simmer and stir frequently. Cook till tomatoes are soft when thick add sugar, chilli powder and vinegar.Cook for another 5 to 10 minutes on low heat till thick. Store the Chuteny in a clean dry bottle. Refrigerate when cool. Consume in 10days to 2 weeks.
Tomato Chutney. Spicy.
Tomatoes-1kg, ginger-20gms,5spices that is: fenugreek seeds-few, jeera(cumin seeds)- 1level tsp, sauf(fennel seeds)- 1level tsp, mustard seeds-1 level tsp and nigella seeds -1tsp. Red chiili whole - 1 to two salt- 1tsp or to taste, to sweeten you could use dates about 10 and 1/2 cup jaggery.OR Sugar-150 to 200gms.Oil-1tsp, mustard or any refined oil.
Method: Take a vessel and put 1tsp oil. heat the oil and put the five spice mixture, break and add whole red chillies or if using chilli powder and it later once tomatoes are dry. Now add chopped tomatoes and allow them to cook till tender. Add sugar or jaggery. (if using dates - you could add once tomatoes are being cooked. Cook and dry the chutney. It should loose all its water. Allow it to cool and store. Use it with chapatis and parathas. It tastes good with bread too!
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