Saturday, April 19, 2008

Tamatar ke Chutney

This is one of those recipe which is easy to make and lasts long even at room temperature. This is one of the must have in mithila whenever there is a bhoj.

  • Tomato Diced
  • 1 Tbl Spoon oil
  • Salt as per taste
  • Sugar as per taste
  • Dry fruits (optional)

  • Chop tomato in small pieces so that they cook easy.
  • Dry-Fruits cut in small pieces (optional)

Cooking Method
  • Heat oil in Kadai (Pan)
  • Add Methi and green or red chili (cut)
  • Add diced tomato, add salt, cover and cook on low flame.
  • Keep stirring in between and cover again till the tomato is cooked.
  • The important thing to keep in mind here is that the tomato should become paste and there should not be any remains in the pan.
  • Once the tomato is cooked. Add sugar as per taste.
  • Add dry-fruits if you wish to.
  • Cook for another 5 minutes and the Chutney is ready
  • Add chopped coriander leaves to it afterwards before serving.
  • Serve warm or cold
A variation to this could be to fry chopped onions in the beginning and then add tomato to it. But then the chutney cannot be preserved for long. But if onion is not added to it then the chutney can be preserved for long even at room temperature.

Alternatively Jaggery or gur can be used in place of sugar.