Spicy Tomato Rai Methi Chutney

Spicy Tomato Rai Methi Chutney

Added to 12 cookbooks   This recipe has been viewed 13322 times

In order to add spice to ur foodie section, v can just try with this tasty n spicy chutney which can be eaten with rice or roti or chapati. . .

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Spicy Tomato Rai Methi Chutney recipe - How to make Spicy Tomato Rai Methi Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 3 to 4 servings
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5 large chopped tomatoes
1 tbsp tamarind (imli) pulp
1 tbsp sugar
1/2 tbsp salt
1/2 tbsp chilli powder

For The Tempering
2 tbsp oil
15 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)

To Be Blended Into A Smooth Powder
100 gms roasted mustard seeds ( rai / sarson)
15 gms roasted fenugreek (methi) seeds
  1. Heat 2 tbsp of oil in a pan and add the mustard seeds.
  2. When the seeds crakle, add the asafoetida and curry leaves and saute for 20 seconds.
  3. Add the tomatoes and tamarind, cover and cook for 5 minutes, while stirring in between.
  4. Add the salt, sugar and red chilli powder, mix well and cover and cook on a slow flame for 10 more minutes, while stirring in between.
  5. Add the prepared powder and mix well.
  6. Cook for 5 more minutes or till the chutney becomes thick paste with no water content left over.
  7. Serve hot with rice or chapati.

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This recipe was contributed by Foodie #537516 on 30 Jul 2011
Hi, Im Mrs.Vidya Bhaskar ,currently living in Cayman Islands hailing from India..Im interested to...

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