Monday, October 18, 2010

Tomato Garlic Chutney

  • Tomato - 4
  • Garlic - 10 cloves
  • Red Chilly - 5
  • Oil - 1 tbsp
  • Gingelly oil - 1 tsp
  • Tamarind - small piece (blueberry size)
  • Mustard - 1/4 tsp
  • Hing - pinch
  • Salt

Heat pan, add little oil, fry red chilly and keep it aside
In same pan, add tomato and fry till its skin shrinks,
switch off and add tamarind. Add salt to taste.
Grind roasted red chilly, tomato, tamarind, raw peeled garlic
to a smooth paste. Do not add water while grinding.
Heat pan, add oil, mustard and ground paste. Cook till raw smell
subsides, switch off and drizzle gingelly oil on top.
Serve with idly or dosa

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