Tomato chuttney


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Added to 3 cookbooks   This recipe has been viewed 798 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.

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Tomato chuttney recipe - How to make Tomato chuttney

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Ingredients

tomatoes 500gms
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
Method

  1. Boil the tomatoes and peel off the outer skin. make it into a puree by grinding it in the mixie.
  2. 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.


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This recipe was contributed by Foodie#424746 on 21 Sep 2008


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