Tomato chutney

Tangy, spicy, sour, sweet... Eat along with anything you want.. idli, dosa, roti, rice.. It will never disappoint you

This recipe uses some basic ingredients and is very easy to make.

Preparation time - 5 mins

Cooking time - 30 to 40 mins

Ingredients

Tomatoes - 5, medium, roughly chopped

Methi / Fenugreek seeds - 2 tsp

Red chillies - 25 or more

Hing - ½ tsp

Oil - ½ to ¾ cup

Jaggery - ½ cup

Salt

Steps to prepare

1. In a pan, dry roast methi until it's brown and keep aside.

2. In the same pan, add little oil and red chillies. Roast it until it's crispy.

3. Grind in a mixer both methi and chillies to a fine powder.

4. Separately puree the tomato and keep aside.

5. In the pan, add rest amount of oil, when it heats add hing and tomato puree. Let the puree come to a boil.

6. Add salt, jaggery and ground powder and mix.

7. Close it with a lid and let it boil until all water content is gone and it will start leaving the sides of the pan.

8. Tomato chutney is ready to be served.

Tips

1. Ensure not a drop of water falls on it while preparing.

2. It can be stored in refrigerator for a month or two in an airtight container.

3. Red chillies can be adjusted to your spice level.