Tomato chuttney


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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:    


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

  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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