Hussaini Tamatar Qoot (Tomato Chutney)

Recipe Ingredients

1 tablespoon	15ml	Oil
3/4 teaspoon	3.8ml	Black mustard seeds
1/2 teaspoon	2.5ml	Nigella seeds
1 section		Curry leaves
1		Asafoetida powder
4		Green chilies - (slit lengthwise & deseeded)
1 teaspoon	5ml	Crushed garlic
3/4 teaspoon	3.8ml	Crushed ginger
4 teaspoons	20ml	Ripe tomatoes - coarsely chopped (medium)
1/2 teaspoon	2.5ml	Turmeric powder
1 teaspoon	5ml	Chilli powder
2 teaspoons	10ml	Sugar
		Salt - to taste

Recipe Instructions

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.

Source:
Tarla Dalal

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3.5 (2 votes)

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