Tomato Chutney Recipe
Tomato chutney is my favourite chutney! Every time my mom makes it, I end up eating the most share. I absolutely love it! It's even tastier to eat with hot, crispy bhakris.
The recipe is simple and you can make it whenever you want. It lasts for two-three days when refrigerated. If you've never tasted it, I highly recommend making it. It's spicy, salty, and tangy. I hope you make it; don't forget to later tell me how it tasted. Much love!
- Tomatoes - 3 large
- Garlic - 11-12 flakes or 2 tbsp paste
- Sesame Seeds (Til) - 2.5 tbsp
- Peanuts - Crushed 2.5 tbsp
- Oil - 5.5 tbsp
- Red Chili Powder
- Green Chilies - 5
- Jaggery - slightly larger than a dicePREPARATIONS1. Chop three large tomatoes in little pieces.
2. Take eleven to twelve garlic flakes and make a paste of them.
3. Crush peanuts.
4. Make a paste of green chilies.
1. In a preferably iron wok, add oil.
2. Once it's heated, add in sesame seeds and fry.
3. Add garlic and green chili paste. Let it fry nicely.
4. Add tomatoes. Wait until they're mushy.
5. Add salt and jaggery.
6. Add red chili powder to bring redness. (If green chilies aren't sufficient for the spiciness, add more red chili powder. Remember, it's chutney; it has to be salty, tangy, and spicy.)
7. Wait for all the ingredients to mix together. Add crushed peanuts to reduce the watery consistency.
8. Give a stir. Enjoy hot with bhakri and pithla!
Have you ever tasted this chutney?