Tuesday, June 2, 2015


I know tomato ketchup  can not be replaced. I can have it with almost anything. You name it and I can top up any of my favorite stuff  with a dollop of ketchup. But there are few things on which I want a desi (Indian ) touch. At times, ketchup cannot replace the homemade tomato chutney. A combination of aromatic spices and a touch of freshness make this chutney die for. We cannot experience the same pleasure with a store bought sauce. My Amma (Grandma) always used to make this chutney. She is not in favor of store bought things so she used to make  everything from scratch. I remember how my Mom and Amma, make tomato sauce at home. Well, although the concept of HOMEMADE is gaining popularity again for today let's not get into something tedious. We will keep it simple and easy...:-)
Let's go through the recipe. 


4 medium chopped Tomatoes
1/2-inch piece of Ginger
2 Sukhi Lal Mirch (Res Chilli Pepper)
Pinch of asafetida (Hing)
1 teaspoon Cumin seed (Jeera)
1/4 teaspoon Fenugreek seeds (Methi dana) 
1 teaspoon black Mustard Seed (Rai)
A pinch of Asafetida
2 Bay leaves (Tez Patta)
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon salt
1 teaspoon cornstarch
Sugar can be adjusted to taste
Salt to taste. 
1 tablespoons chopped cilantro
1 tablespoons oil

  •  Heat the oil in a saucepan.
  • Add the black mustard seed, fenugreek seeds, cumin seeds and asafoetida.Once the seeds start cracking add bay leaves and dry red chilies.
  • Add chopped tomatoes.
  • Add salt, red chilli powder and turmeric.
  • Let the tomatoes come to a boil.No need to add extra water.Cover the pan for 5 to 6 minutes and let the tomatoes cook until they become soft.
  • Mix a teaspoon of cornstarch with 2 teaspoon water. Once the tomatoes are cooked add the cornstarch and let it cook for a minute.
  • Add sugar and cilantro and turn off the gas.
  • Cover the pan for few minutes.

Do share in comments below, your favorite combination with tomato chutney :-).

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