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Tomato Tamarind Chutney

Chef.Foodie's picture
Ingredients
  Ripe tomatoes 1 Kilogram
  Garlic 15 Clove (75 gm), minced
  Ginger 1 1⁄2 Inch, minced
  Oil 1⁄2 Cup (8 tbs) (Or Little More)
  Lemon sized ball of tamarind 1
  Mustard powder 2 Tablespoon
  Chilly powder 4 Tablespoon
  Turmeric powder 1 Teaspoon
  Salt 4 Tablespoon
Broil and powder:
  Fenugreek seeds 1 Teaspoon
  Asafoetida 1 Small
Directions

1. Wash, wipe dry and chop the tomatoes. Clean the tamarind removing the pips and seeds, and make into a ball.
2. Heat 2 tablespoons of oil, and add the tomatoes and turmeric powder. Mix. Place the tamarind ball in the middle of the tomatoes and cook all together on a very low flame, stirring occasionally.
3. When the tomatoes are done, remove from fire and allow to cool thoroughly. To this add the garlic and ginger along with the salt and grind to a paste.
4. Heat the oil in a kadai, add the mustard and chilly powders, and saute for a minute. Add the ground paste and stir on very low heat until the chutney is done, at which time the oil will surface.
5. Add the fenugreek-asafoetida powder, mix thoroughly, remove from fire, cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Chutney
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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