Tomato Chutney

Ingresients:

4-5 tomatoes

1/2 tsp each of mustard, cumin, nigella seeds (kalonji) and saunf

7-8 methi dana

1 tsp oil

1/2 tsp turmeric powder

pinch of hing

2 tbsp jaggery

1 tsp chilli powder

1/2 tsp each cumin and corriandar powder

salt to taste

 

Method:

1. Blanch and peel tomotoes. Make a coarse paste in blender or food processor

2. Heat oil and add mustard, cumin, nigella seeds, saunf and methi dana

3. Once mustard sputters, add turmeric powder and hing

4. Add tomato paste and mix well

5. Once the mixture comes to boil, add chilli powder, cumin and corriandar powder

6. Let it cook for a couple of mins and then add jaggery and salt.

7. Cook on low flame for 15 mins.

8. This can be used a chutney or spread for a sandwich and can be stored in freeze for a few days