Tamatar ki Chutney
by Tarla Dalal
Added to 595 cookbooks
This recipe has been viewed 87470 times
Ajwain and garlic flavoured tomato chutney. Freeze large quantities of this chutney, scoop out small potions of it and reheat for use.
- Blanch the tomatoes in hot water. Peel and purée in a liquidizer.
- Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
- Add the garlic and sauté for a few seconds.
- Add the pureed tomatoes, chilli powder, sugar and salt and bring to a boil.
- Simmer for 20 minutes or till the oil has separated. Cool and use as required.
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