Tomato chutney

Preparation time
30 mins
Cooking time
30 mins
Difficulty
easy
Serves
10 people
Meal course
Lunch
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1/2 Kilo
Tomatoes
1 Tbsp
Tamarind Paste
1 as required
Turmeric powder
1 as required
Chilli powder
1/2 Tsp
Panch phoran
1 as required
Salt
1 per taste
Jaggery
Tomato chutney

This is a Tomato chutney recipe with a little difference. It’s tangy, spicy and sweet all at the same time. Has Panch Phoran in it and goes well with anything. It can be stored in fridge for 10-15 days.

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Sunita Sinha

Sunita is a stay at home who loves to cook and is an amazing baker. Her passion includes organic terrace gardening.

Latest posts by Sunita Sinha (see all)

  1. Cut the tomato into cubes
  2. Put the tamarind in hot water and let it soak for sometime
  3. Heat mustard oil
  4. Put the panch phoran and let it be little brown
  5. Add the tomatoes, Salt, Turmeric powder, Jaggery and tamarind paste
  6. And put the flame in sim
  7. Every 10 min, keep stirring
  8. Once the chutney becomes little sticky, switch off the gas
  9. For seasoning we use panch phoran
  10. And store it in glass jar

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