Spicy Tomato Chutney (variation)
Goes well with rice, puri and chapathis
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4 Red Ripe Tomatoes
6-8 Fenugreek seeds
5 Red chillies
1 tbsp Tamarind Juice
1 tsp Sugar
1/4 tsp Haldi
3 tbsp Oil
1/2 tsp Jeera
Fry fenugreek seeds and red chillies in a pan
Grind it along with the raw tomatoes.
Heat oil in a pan and add jeera, finely cut onion and fry till it becomes transparent, then add haldi and the ground tomatoe paste.
Finely add the tamarind juice, sugar and salt and cook till oil seperates.
Dry fish chutney
Vegetable oats Upma