Indian recipes

Hussaini Tamatar Qoot (Tomato Chutney)

Course : Indian
Source: Tarla Dalal
Serves: 1

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Ingredients:

1 tablespoon oil

3/4 teaspoon black mustard seeds

1/2 teaspoon nigella seeds

1 sprig curry leaves

1 dash asafoetida powder

4 medium green chilies -- (slit lengthwise and deseeded)

1 teaspoon crushed garlic

3/4 teaspoon crushed ginger

4 medium ripe tomatoes -- coarsely chopped

1/2 teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons sugar

1 teaspoon salt -- to taste

Preparation / Directions:

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.

Hussaini Tamatar Qoot (Tomato Chutney)

Ingredients:

Preparation / Directions:

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