Tomato Hot Chutney Recipe
Ingredients
| Ripe tomatoes | 1/2 Kilogram | |
| Vinegar | 1 Tablespoon | |
| A small ball of tamarind | ||
| 2-3 tbsp chilly powder | ||
| Turmeric powder | 1 Teaspoon | |
| 1 tsp aniseed powder | ||
| Oil | 1/2 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| A pinch of Sodium Benzoate | ||
| Seasoning | ||
| Mustard seeds | 1 Teaspoon | |
| 1/2 tsp asafoetida powder | ||
Directions
1. Wash, wipe dry and cut the tomatoes into medium-size pieces.
2. Clean the tamarind, boil in a little water, extract thick pulp, and set aside.
3. Heat the oil, add the seasonings and when done, add the tomatoes and fry on low heat until nearly done.
4. Add the tamarind extract, all the masala powders along with salt, and simmer on low heat until the oil surfaces.
5. Remove from fire, add the vinegar and Sodium Benzoate, and mix. Cool and bottle.
2. Clean the tamarind, boil in a little water, extract thick pulp, and set aside.
3. Heat the oil, add the seasonings and when done, add the tomatoes and fry on low heat until nearly done.
4. Add the tamarind extract, all the masala powders along with salt, and simmer on low heat until the oil surfaces.
5. Remove from fire, add the vinegar and Sodium Benzoate, and mix. Cool and bottle.
Chef
