Tomato & Ginger Chutney
Tomato & Ginger Chutney
Savour this quick and easy Indian vegetarian tomato dip recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 3 tablespoons of vegetable oil
  • ½ teaspoon of Asafotida
  • ½ teaspoon of red Chilli powder
  • 5 tablespoons of finely chopped Ginger
  • 250 grams of Tomato, diced
  • 1 tablespoon of Tomato puree
  • 200 grams of Jaggery
  • 120 millilitres water
  • 2 teaspoons of Mustard seeds
  • 20 curry leaves
  • 5 dried red Chillies, broken in half
  • Salt to taste
  1. Heat 2 tablespoon of the oil in a pan, when hot add the asafoetida and red chilli powder, allow the mixture to sizzle and add the ginger, cook for 2 minutes
  2. Add the tomatoes and tomato puree, cook until the tomatoes begin to break down. Now add the jaggery and water and allow to cook on low for around 10 minutes or until the mixtures thickens
  3. Make a second tempering by adding the remaining oil to a small frying pan, when very hot, add the mustard seeds, curry leaves and dried chillies
  4. Remove from heat and add to the tomato mixture. Stir well and add salt to taste

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