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🌶Red Chilli Tomato Chutney Recipe
Ingredients
3 medium ripe tomatoes (roughly chopped)
4–5 dry red chilies (adjust to spice level)
3–4 garlic cloves
1 small piece of tamarind (or 1 tbsp tamarind paste)
1 tbsp oil
½ tsp cumin seeds
Salt to taste
½ cup water (as needed)
For Tempering (Tadka):
1 tbsp oil
½ tsp mustard seeds
1 dry red chili (broken)
7–8 curry leaves
A pinch of asafoetida (hing, optional)
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Preparation
1. Cook the base
Heat 1 tbsp oil in a pan.
Add dry red chilies and garlic, sauté for a minute.
Add chopped tomatoes and cook until soft and mushy.
Add tamarind and let it cool slightly.
2. Grind the chutney
Transfer the mixture to a blender.
Add salt and little water.
Grind into a smooth or slightly coarse chutney.
3. Prepare the tempering
Heat 1 tbsp oil in a small pan.
Add mustard seeds, let them splutter.
Add curry leaves, broken red chili, and hing.
Sauté for a few seconds.
4. Combine
Pour the tempering over the chutney and mix well.
5. Serve
Serve with idli, dosa, vada, uttapam, or paratha.
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