Ingredients vegetarian 4 servings

• 6 large tomatoes
• 1tsp mustard
• 1/2 tsp asofoetida [hing]
• 1tsp red chili powder
• 1tsp methi
• 3 tsp jeera
• 1pinch turmeric powder
• 1/4 tsp sugar
• 5-6 green chillies
• salt to taste.

Directions

1. Roast Methi & Jeera in a pan until it gives good aroma then cool it then grind it into fine powder [ can be stored & used as & when preparing pickles ]
   
2. Chop tomatoes & green chillies separately then keep it aside
   
3. Now in another pan add oil let it heat for few seconds then add mustard,Hing,turmeric powder & then the methi jeera powder to it roast it until it gives good aroma then add the chopped chillies & tomatoes to it. Fry for 2 mins.
   
4. Add chilli powder, salt & sugar to it fry until it is completely done the tomatoes should look pulpy & then it leaves out oil then it is ready to serve.

Comments

jean chaurasia

Hi Prathima, I too live in Bangalore. All I did was to ask how much oil to be added. Thanks

Lakshmi

hi birjis and jean, this is tomato PICKLE and not CHUTNEY. They are two different dishes altogether. The procedure that is given by prathima is perfect because in bangalore we do prepare this recipe exactly in this method and it comes out perfect. The shelf life is also good (15 days to a month) if kept in a cool dry place and used with ONLY dry spoon

jean chaurasia

No mention of oil in the list of ingredients or how much to use!

prathima

Hi Birjis the tadka is already given in it at the very begining of the procedure so u need to add more oil & mustard & all other seasonings at the begining so please check the recipe properly.

star

i guess the chutney is incomplete.. u should give tadhka at the end to enhance the taste.