Tomato Chutney By richarohit
This recipe has been viewed 3357 times
- Roast the tomatoes and the green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till done nicely.
- Allow it to cool slightly. peel off the outer skins of both tomatoes and green chillies.
- De-seed the chillies and chop. chop the tomatoes.
- Roast cumin seeds on a griddle and powder it coarsely.
- Mix tomatoes, green chillies with rest of the ingredients and grind coarsely.
- Note : use the large variety of green chillies which are used for stuffed chilli dishes.
This recipe was contributed by richarohit on 20 Sep 2002
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