Tangy Tomato Chutney Tomato Thokku Recipes

TANGY TOMATO CHUTNEY, TOMATO THOKKU

Steps:

• Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
• Cool fenugreek seeds and grind to make a fine powder and keep aside.
• Heat oil in a wide and heavy bottom pan .
• Ad cooking oil and when it become warm add white lentil and mustard seeds.
• When seeds start crackling add asafoetida, curry leaves and whole red chilies.
• Now add chopped tomatoes and salt and mix.
• Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
• Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
• Simmer till it thicken and oil surface.
• Keep stirring in between to avoid sticking at the bottom.
• When it become thick ,let it cool down completely.
• Store in a glass jar and keep refrigerated.
• Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.

FRESH TOMATO CHUTNEY

Steps:

• Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
• Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
• To serve, add some salt (see tip below) and serve.

TANGY TOMATO CHUTNEY

Steps:

• Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.