Thursday, January 14, 2010

Tomato Chutney

Ripe Tomatoes- 0.5 kg
Chilli powder- 2 tsp
Turmeric powder- 1 tsp
Fenugreek seeds- 1 tsp
Sugar- 1 tsp
Asafoetida powder- 0.5 tsp
Oil- 2-3 tbsp
Salt to taste.
Dry roast the fenugreek seeds until dark brown. Powder and keep aside. Grind the tomatoes in a blender to pulp. Heat the oil in a tall, heavy bottomed vessel and add the tomato pulp. Keep stirring on low fire to make sure it does not burn. When all the extra moisture has evaporated, add all the powders, sugar and salt. Mix well and heat for a few more minutes. Remove from fire. Cool and store in a airtight jar. Goes well with Dosas, Idlis and even bread.

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