Tomato Chutney

Name: Tomato Chutney
Ingredients: 2 tablespoons vegetable oil; 1 pinch hing optional; 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 2 each bay leaves; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 6 medium tomatoes sliced; 4 each green chili peppers sliced long ways; 1 tablespoon ginger minced; 1 teaspoon salt; 1 teaspoon cornstarch; 2 tablespoons sugar; 3 tablespoons cilantro freshly chopped

14 ingredients

12 steps

Ingredients

2 tablespoons vegetable oil
1 pinch hing optional
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 each bay leaves
1/2 teaspoon paprika
1/2 teaspoon turmeric
6 medium tomatoes sliced
4 each green chili peppers sliced long ways
1 tablespoon ginger minced
1 teaspoon salt
1 teaspoon cornstarch
2 tablespoons sugar
3 tablespoons cilantro freshly chopped

Directions

1

Heat the oil in a saucepan until hot.
2

Add the hing if needed, black mustard seed and cumin seed.
3

After seeds are cracked add bay leaves, paprika, and turmeric.
4

Stir and cook for about 30 seconds and add sliced tomatoes, green chili and ginger.
5

Cover the pan and bring the mixture to a boil.
6

Cook for 6 to 7 minutes on low medium heat until tomatoes are soft.
7

Mix the cornstarch with 2 teaspoons of water and pour into the tomatoes.
8

Cook for another a few minutes.
9

Stir in the sugar and cilantro until well mixed, turn off the heat and cover for another a few minutes.
10

Season with the salt, sugar and pepper to taste.
11

Note:
12

Tomato chutney is best served as a side dish with any kind of stuffed Paratha or over any kind of Indian rice dish.