Perk up your meal with this savory Tomato chutney.
Course Side Dish
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Ingredients
6medium tomatoessliced
1tbspgingershredded
4green chillisliced long ways
Pinch of asafetidahing
1tspcumin seed
1tspblack mustard seed
2bay leaves
1/2tsppaprika
1/2tspturmeric
1tspsalt
1tspcornstarch
2-3tbspsugar
2tbspchopped cilantro
2tbspoil
Instructions
Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
Stir for a second and add sliced tomatoes and green chili.
Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
Adjust the salt, sugar and pepper to your taste.
Notes
TipAdd the sugar slowly as needed, depending on sourness of tomatoes.Serving SuggestionTomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha