Added to 3 cookbooks
This recipe has been viewed 830 times
You can store this in the fridge for almost 10 days. it is very useful for travel since it can be used for 2days when not kept in the fridge.
Add your private note
Tomato chuttney recipe - How to make Tomato chuttney
Cooking Time: Total Time:
fenugreek powder 1 tsp
hing 2 tsp
mustard for seasoning
kari leaves salt to taste
seasame oil 1/2 cup
red chillie powder 1tb sp
daniya 2tb sp
- Boil the tomatoes and peel off the outer skin. make it into a puree by grinding it in the mixie.
- In a heavy kadai add oil and put mustard. when it splutters add fenugreek, hing and kari leaves.add chillie and daniya powderand cook for a minute. now add tomato puree and salt. cook it covered till it becomes thick.
This recipe was contributed by Foodie#424746 on 21 Sep 2008
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.