WHAT YOU NEED :
Ripe tomatoes - 5-6
Cumin seeds - 1 tsp
Dry red chilli - 4
Garlic cloves - 4, crushed and peeled
Coconut gratings - 2 tabsp , it is optional, But I added coconut, it gives thickness and taste.
Jaggery - 1 tsp
Salt - to taste
FOR SEASONING :
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - 1 sprig
|TOMATO CHUTNEY AND METHI PARANTHA !|
HOW TO MAKE:
Wash and chop the tomatoes in cubes.
Heat kadahi with 1 tbsp oil.
When hot add cumin seeds. when it flutters add dry red chilli and crushed garlic, fry for few seconds.
Now add tomatoes, fry them on high flame for for 5 minutes. By the time all the water goes off.
Reduce the heat, then add jaggery and salt. Mix well.
Cook on low flame till tomatoes are mushy. Put off the fire.
When it is cool grind to a fine paste along with coconut gratings.
Now heat 2-3 tsp oil.
Add mustard seeds, udad dal and and curry leaves. Fry for few seconds.
Then immediately pour the tomato paste in, and add 1/2 cup water. Mix well.
Cook again for 5 minutes on low flame.
Transfer Tomato chutney in a serving bowl.
Serve Tomato chutney with chappati, Paranthas , pulkas or even Dosa.