Recipe for Tomato Ginger Chutney
In this recipe, the tanginess of tomatoes and tamarind, the sweetness of jaggery and the peppery spiciness of ginger come together to make a flavourful chutney.
Equipment
- Pan
- Mixer
Ingredients
- 1 tbsp Oil
- 1 tbsp Urad Dal ( Black Gram without Skin)
- 1½ tbsp Chopped Ginger
- 3 Green Chillies; Chopped
- 4 Medium Sized Tomatoes; Chopped
- Salt; to taste
- 1 Small piece of Jaggery
- 1 tsp Tamarind Pulp
Ingredients needed for Tempering
- 1 tsp Gingely Oil
- ¼ tsp Asafoetida
- 8-10 Curry Leaves
- ¾ tsp Mustard Seeds
Instructions
- Heat oil in a pan. Add Urad Dal ( Black gram without skin) and ginger. Fry on medium heat till the lentils turn golden brown.
- Add green chillies. Fry for another 15-20 seconds on medium heat.
- Add tomatoes. Add salt and jaggery. Cover and cook till the tomatoes become mushy.
- Add tamarind pulp.
- Turn off the heat and let it cool. When cooled, grind it to a fine paste. Then transfer the chutney to a serving bowl.
- Prepare the tempering by heating oil in a pan. Add asafoetida, curry leaves and mustard seeds.
- When the mustard seeds start crackling, put this on the prepared chutney.