Wednesday, November 2, 2011
Tomato Chutney by Miriam D'Souza
10 medium sized Tomatoes
1/2 tsp Fennel seeds (Saunf)
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Fenugreek seeds (methi)
1/2 tsp Mustard seeds
3-4 Kashmiri Chillies
A Pinch of Asfoetida (Hing)
A little Jaggery
Salt to taste
Heat oil and add Fennel seeds (Saunf), Cumin seeds (Jeera), Fenugreek seeds (methi), Mustard seeds and 3-4 kashmiri chillies broken. Add curry leaves and Hing. Add chopped Tomatoes and cook for 10 mins.
Add Jaggery, Red chilli powder, salt and half cup water and mix well.
Cook for 10 mins till tomatoes are cooked and mashed. No need of straining chutney.