Search This Blog

Tomato Chutney


1 tbsp
Black mustard seeds
¾ tsp
Nigella seeds
½ tsp
Curry leaves
1 spring
Asafoetida powder
1 pinch
Green chillies (slit lengthwise & deseeded)
Crushed garlic
1 tsp
Crushed ginger
¾ tsp
Ripe tomatoes – coarsely chopped
4 medium
Turmeric powder
½ tsp
2 tsp
to taste 

Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and ginger 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.