Thursday, 16 July 2009

Spicy hyderabadi tomato chutney




This is a simple yet flavoursome chutney which is easily prepared in minutes. It is visually appealing and is a great accompaniment to chappatis, puris and dosas. To mellow down the heat a few tablespoons of thick yoghurt tranforms this fiery chutney into a wonderful accompaniment with hot rice.

Ingredients:
Canned tomatoes: 1 can
Green chillies slit- 3nos
Coriander leaves- a few
Curry leaves- a sprig
Tumeric- 1/4 tsp
Mustard seeds- 1tsp
Jeera whole- 1tsp
Salt to taste
Jaggery- a touch
Oil- 3tsps
Method
1. Heat oil, add mustard seeds, once it splutters add jeera, curry leaves, coriander leaves and slit green chillies, saute for a few minutes.
2. Then add tomatoes and let it cook until soft.
3. Then add turmeric powder, salt to taste, a touch of jaggery. Boil for a minute.
4. Remove from heat and let it cool. Serve as chutney. Or as an accompaniment for rice add a few tablespoons of thick curd.


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