The tomato chutney from Haryana is a delicious chutney, made fragrant by the liberal use of garlic. The taste of tomatoes, the spices of the red peppers and the smell of roasted garlic make it unique in its kind. This tomato chutney can be served with the main course or as a dip with snacks.
Ingredients:
9 red peppers
7 tomatoes finely chopped
5 tablespoons minced garlic
One large onion finely chopped
1 sprig of curry leaves
1 tbsp finely chopped coriander leaves
1 tbsp cumin powder
1/2 teaspoon Hing/asafoetida
1/2 teaspoon turmeric powder
1 teaspoon Amchur
Sugar to taste
2 tablespoons of oil
Salty
Method:
Heat oil in a pan. Add Asafoetida, turmeric powder and chopped garlic. Fry on low heat until the garlic turns golden yellow and the raw smell disappears. Tip in the
onions and roast them until translucent.
Add the chopped tomatoes, dry red chillies, cumin powder and curry leaves and stir until the tomatoes turn mushy and the remaining oil starts to release. Add the chopped coriander leaves, sugar, salt, red chilli powder and Amchur. Cook until the herbs are toasted. Add half a cup of water, cover the pan and cook over low heat for five minutes. Serve tomato chutney with Aloo tikki, bread or roti.
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Reference By: vinayasculinarydelights.com
