The tomato chutney from Haryana is a succulent chutney made fragrant by a copious use of garlic. The tang of tomatoes, the spice of the red chillies and the zephyr of roasted garlic make it one of it’s kind. This tomato chutney can be served with the main undertow or as a dip with snacks.
9 red chillies
7 tomatoes finely chopped
5 tbsps finely chopped garlic
One large onion finely chopped
1 sprig curry leaves
1 tbsp finely chopped coriander leaves
1 tbsp cumin powder
1/2 tsp Hing/ asafoetida
1/2 tsp turmeric powder
1 tsp Amchur
Sugar as per taste
Heat oil in a pan. Add Asafoetida, turmeric powder and chopped garlic. Saute on a low flame till the garlic turns golden yellow and the raw smell disappears. Tip in the
onions and roast till they are translucent.
Add the chopped tomatoes, dry red chillies, cumin powder and curry leaves and alimony tossing till the tomatoes turn mushy and start releasing leaving oil. Add the chopped coriander leaves, sugar, salt, red chilli powder and Amchur. Saute till the spices are roasted. Add half a cup of water, imbricate the pan and melt on a low flame for five minutes. Serve tomato chutney with Aloo tikki, specie or roti.
For increasingly vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Copyright © 2023 by Vinaya Prabhu. All rights reserved.