Tangy and spicy tomato chutney | How to make Tangy and spicy tomato chutney

By Aparna Parinam  |  5th Jan 2017  |  
5 from 1 review Rate It!
  • Tangy  and spicy tomato chutney, How to make Tangy  and spicy tomato chutney
Tangy and spicy tomato chutneyby Aparna Parinam
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    5

    People

47

1

About Tangy and spicy tomato chutney Recipe

Here comes my mother-in-laws signature tomato chutney. And everytime she makes it, the taste seems to be enhanced…. I love this tangy chutney which makes a perfect accompaniment for rice, idlis or dosas.

Tangy and spicy tomato chutney, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tangy and spicy tomato chutney is just mouth-watering. This amazing recipe is provided by Aparna Parinam. Be it kids or adults, no one can resist this delicious dish. How to make Tangy and spicy tomato chutney is a question which arises in people's mind quite often. So, this simple step by step Tangy and spicy tomato chutney recipe by Aparna Parinam. Tangy and spicy tomato chutney can even be tried by beginners. A few secret ingredients in Tangy and spicy tomato chutney just makes it the way it is served in restaurants. Tangy and spicy tomato chutney can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tangy and spicy tomato chutney.

Tangy and spicy tomato chutney

Ingredients to make Tangy and spicy tomato chutney

  • 3-4 tomatoes (chopped)
  • 2 teaspoon Urad dal (split black gram)
  • ½ teaspoon fenugreek seeds (methi seeds)
  • 1 teaspoon mustard seeds
  • 2-3 green chillies
  • 3-4 Red chillies
  • A pinch of hing (Asafetida)
  • 2-3 teaspoon tamarind pulp

How to make Tangy and spicy tomato chutney

  1. Heat one teaspoon of oil. Add chopped tomato pieces and fry for some time, cover and let it cook. Once these soften, add the tamarind pulp and let it cook for a minute or so.
  2. Transfer these cooked pieces to a dish and let it cool. Fry the dal in a teaspoon of oil. Add the chillies and hing. Add methi seeds and mustard seeds, fry for a minute. Cool.
  3. Blend these in a blender. Add the tomatoes and blend to a semi coarse paste. Do not make it too fine.

My Tip:

Ensure the tamarind pulp is added once the tomatoes are cooked.

Reviews for Tangy and spicy tomato chutney (1)

aliza singh2 years ago

love it!
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