Tomato Chutney - Nutan Shenoy-Kini
This chutney is made in Andhra style
Ingredients-1
1. 4 nos Tomato (big)
2. 6 tsp Chilli powder(exact measurement)
3. 1 Lemon Sz Tamarind(big american lemon size)
4. ¼ tsp Turmeric powder
5. 1 Whole garlic(peeled)
6. ½ cup Oil
7. Salt ( as per taste)
Ingredients-2
1. ¾ tsp Cumin seeds
2. ¾ tsp Fenugreek seeds
Instructions
1. Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove.
2. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces.
3. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
4. Grind this cooked tomato gravy with 1 whole garlic into fine paste.
5. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 minutes.
6. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc.
7. Plz do not add a drop of water. Also, add more chilli pwd, bcz the spicy taste reduces after a week or so. This chutney can be refrigerated and stored for atleast two months.
This chutney is made in Andhra style
Ingredients-1
1. 4 nos Tomato (big)
2. 6 tsp Chilli powder(exact measurement)
3. 1 Lemon Sz Tamarind(big american lemon size)
4. ¼ tsp Turmeric powder
5. 1 Whole garlic(peeled)
6. ½ cup Oil
7. Salt ( as per taste)
Ingredients-2
1. ¾ tsp Cumin seeds
2. ¾ tsp Fenugreek seeds
Instructions
1. Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove.
2. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces.
3. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
4. Grind this cooked tomato gravy with 1 whole garlic into fine paste.
5. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 minutes.
6. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc.
7. Plz do not add a drop of water. Also, add more chilli pwd, bcz the spicy taste reduces after a week or so. This chutney can be refrigerated and stored for atleast two months.
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