|1.||Tomatoes, finely chopped, about 3/4 cup|
|2.||Oil 2 teaspoons|
|3.||Mustard seeds 1/4 teaspoon|
|5.||Jeera / cumin seeds 1/4 teaspoon|
|6.||Curry leaves, chopped, 1 sprig|
|7.||Red chili powder 1/2 teaspoon|
|8.||Jaggery to taste|
|9.||Rice flour 1/4 teaspoon|
|10.||Salt to taste|
|1.||Heat oil in an utensil till the oil becomes hot.|
Add jeera when the mustard starts to splutter.
Fry till the jeera becomes golden brown.
Fry till the curry leaves become crispy.
Switch off the stove before adding the chili powder, otherwise it may get burnt.
Add chili powder.
Switch on the stove, if you had switched it off in Step 4.
Add salt and jaggery.
Cook till the tomatoes become hot.
about 1/4 cup of water.
As the amount of water released by tomatoes depend on their type, decrease or increase the quantity of water accordingly.
Cover and cook till the tomatoes become soft.
Mash the tomatoes.
a few teaspoons of water to the rice flour.
Add to the tomato mixture. Mix.
If the mixture becomes thick, add a tablespoon of water.
Cook till the oil floats.
Switch-off the stove.
Tomato chutney is ready.
|TIPS||How to make Tomato Chutney|
|1.||If you want the chutney to have a ketchup-like taste, add more jaggery.|
|2.||Use sugar in lieu of jaggery, but the latter is said to be beneficial for the health.|
|3.||Use corn flour as a substitute for rice flour.|