Tangy Tomato Chutney Tomato Thokku Recipes
TANGY TOMATO CHUTNEY, TOMATO THOKKU
Tangy tomato chutney - Delicious ,easy tomato chutney/ thokku -South Indian Style
Provided by Anjana Chaturvedi
Categories Chutney /Dips Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
- Cool fenugreek seeds and grind to make a fine powder and keep aside.
- Heat oil in a wide and heavy bottom pan .
- Ad cooking oil and when it become warm add white lentil and mustard seeds.
- When seeds start crackling add asafoetida, curry leaves and whole red chilies.
- Now add chopped tomatoes and salt and mix.
- Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
- Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
- Simmer till it thicken and oil surface.
- Keep stirring in between to avoid sticking at the bottom.
- When it become thick ,let it cool down completely.
- Store in a glass jar and keep refrigerated.
- Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.
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