Recipe of Any-night-of-the-week Tomato Chutney

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Any-night-of-the-week Tomato Chutney. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tomato Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tomato Chutney is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Tomato Chutney using 16 ingredients and 6 steps. Here is how you can achieve that.

This is something my mother-in-law made for me for a long train ride. Since it was so delicious, I had her teach me the recipe. The key is to continue simmering for a long time. I was told that the drained oil is good to use in dishes. Recipe by Azisai

Ingredients and spices that need to be Make ready to make Tomato Chutney:

1. 4 Tomatoes
2. 1 large Tamarind seed
3. 1 tsp Fenugreek
4. 1 tsp Mustard seeds
5. 1/2 tsp Cumin seeds
6. 2 tsp Chickpea flour
7. 1 tsp Red gram dal
8. 2 Red chili pepper (dried)
9. 5 Green chili peppers
10. 6 clove Garlic
11. 7 Curry leaf
12. 2 dash Hing powder
13. 1 tsp Red chili powder
14. 3 tsp Salt
15. 2 tbsp Vegetable oil for stir-frying
16. 50 ml or more Vegetable oil for the spices

Instructions to make to make Tomato Chutney

1. To prepare the ingredients: Dry roast the fenugreek and crush into a powder. Soak the tamarind in about 100 ml water.
2. Pour vegetable oil into a pot, then add the roughly chopped tomatoes and cook.
3. The tomatoes should be cooked until soft (about 15 minutes). Oil will be added again at a later step.
4. In a separate pot, heat the vegetable oil, add the ingredients from the list from the mustard seed to the green chili peppers, and slowly cook. Add the garlic and sauté.
5. Add the curry leaf, then once cooked through, add the hing powder and turn off the heat. Add the soaking water from the tamarind (not the seed), the red chili powder, and salt, and turn on the heat again.
6. Add the spice mixture to the tomatoes, and slowly cook. Continue cooking until the oil separates. Discard any oil that separates out, if possible. Season with the fenugreek and salt to taste, and it's done!

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Favorite Tomato Chutney. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!