| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
India acces, Veggie |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 3/4 |
t |
Black mustard seeds |
| 1/2 |
t |
Nigella seeds |
| 1 |
|
Spring of curry leaves pinch |
|
|
of |
|
|
asafoetida powder |
| 4 |
|
Green chillies, slit |
|
|
lengthwise and |
|
|
de-seeded |
| 1 |
t |
Crushed garlic |
| 3/4 |
t |
Crushed ginger |
| 4 |
|
Medium-sized ripe tomatoes |
|
|
chopped coarsely |
| 1/2 |
t |
Turmeric powder |
| 1 |
t |
Chilli powder |
| 2 |
t |
Sugar |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil and fry mustard seeds, nigella seeds, curry leaves and
asafoetida until the spices start to crackle. Add the garlic and snger
and saute gently for a couple of minutes, then put in the tomatoes and
cook for about 10 minutes until the tomatoes turn pulpy. Add the
turmeric, chilli powder and sugar and stir until the sugar dissolves.
Add salt to taste and serve hot. This Chutney keeps for 3-4 days if
refrigerated in a covered jar. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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