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Tomato Hot Chutney

Chef.Foodie's picture
  Ripe tomatoes 1⁄2 Kilogram
  Vinegar 1 Tablespoon
  Tamarind 1 Small
  Chilly powder 3 Tablespoon
  Turmeric powder 1 Teaspoon
  Aniseed powder 1 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
  Sodium benzoate 1 Pinch
  Seasoning 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Asafoetida powder 1⁄2 Teaspoon

1. Wash, wipe dry and cut the tomatoes into medium-size pieces.
2. Clean the tamarind, boil in a little water, extract thick pulp, and set aside.
3. Heat the oil, add the seasonings and when done, add the tomatoes and fry on low heat until nearly done.
4. Add the tamarind extract, all the masala powders along with salt, and simmer on low heat until the oil surfaces.
5. Remove from fire, add the vinegar and Sodium Benzoate, and mix. Cool and bottle.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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