TANGY TOMATO CHUTNEY
A special chutney of tomatoes combined with some unique ingredients like radish and peanuts, it is great on the count of nutrition, requires least or zero oils and is great to have with your regular lunch and dinner platters.
- Semi-Ripe Tomatoes – 2.
- Radish – 1.
- Peanuts – 1/2 cup
- Green Chilly – 1.
- Coriander Leaves – A handful.
- Salt – According to taste.
- Mustard Oil – 2 tsp.
For the tempering:–
- Black Mustard Seeds – 1/2 tsp.
- Dried Red Chilly – 1.
- Asafoetida – A pinch.
Wash and roast the tomatoes in a pan. Scrape and cut the radish into medium-sized pieces.
Take a pan, add 1 tsp of oil and fry the radish, peanuts for four minutes in it. Cut the green chilies and coriander leaves.
Now take a grinder and add to it the tomatoes, radish, green chilies, coriander leaves and peanuts and grind everything to a slightly coarse paste.
Now temper the chutney. For that, take a pan, add some mustard oil and when it is hot, add to it the black mustard seeds, dry red chilly and asafoetida and fry it. Now add this tempering to the chutney. Lastly, mix in some salt.
Our Tangy Tomato Chutney is ready. Serve it with pooris, chapatis, paranthas or anything you wish like.
Friends do try the recipe a home. Share your comments and feedback. Have a great weekend. Till then, healthy cooking, happy living!!!