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Tomato Chutney!
After my room mate went back to India, I’ve been left to fend for myself as far as cooking is concerned, and all these days (11 to be precise) I’ve been eating microwaveable Indian food and Tortillas. I did try making a few Poriyals (dry oily side dishes) but none of them came out well. Either they were too watery or the Masala did not get mixed properly. Today’s dish was the first successful one so Tarla Dalaal and Sanjeev Kapoor (famous Indian cooks) watch out, here I come!
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I was able to make Tomato Chutney today and it was edible too! I followed my mother’s recipe which is a simple one. Here it is -
Ingredients: Oil, Mustard seeds, Onion -1, Tomatoes -3, Haldi (turmeric powder), Red Chilli powder, Tamarind Paste & Salt
Steps:
- Cut onions and tomatoes and keep them aside.
- Heat oil - 2 tbsp and add mustard seeds.
- When the mustard seeds start to pop, add onions, tomatoes, Haldi (turmeric powder) - 1/2 tbsp, Red Chilli powder - 1/4 tbsp and salt to taste.
- Then add water - 3 tbsp and stir for a few minutes.
- After a while add tamarind paste - 1/4 tbsp. Cook in medium heat for 10 -15 minutes.
- Tomato Chutney is ready.
After my room mate went back to India, I’ve been left to fend for myself as far as cooking is concerned, and all these days (11 to be precise) I’ve been eating microwaveable Indian food and Tortillas. I did try making a few Poriyals (dry oily side dishes) but none of them came out well. Either they were too watery or the Masala did not get mixed properly. Today’s dish was the first successful one so Tarla Dalaal and Sanjeev Kapoor (famous Indian cooks) watch out, here I come!
