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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
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
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