[recipe title=”Tomato Chutney” servings=” 1 cup approx” time=”20 minutes” difficulty=”easy”]

[recipe-ingredients]
– 7 to 8 Garlic cloves
– 4 tbs Lemon juice
– 2 green chilies
– 1/4 cup Quarter of a bunch Fresh coriander
– 4 to 5 Dried whole red pepper (can use crushed pepper)
– 2 medium-sized Tomatoes
– 1 teaspoon salt
– 2 teaspoons Cumin
Р7  Curry leaves
– 3 tablespoons Olive oil
– 1/4 teaspoon Red food color
[/recipe-ingredients]

[recipe-directions]
1. Chop all the ingredients except oil, curry leaves, and cumin in a food blender. Keep the mixture slightly chunky.
2. In a small pan heat oil on medium heat, add cumin and leaves. After a couple of minutes, when you sense an aroma of fried cumin, pour the tomato mixture in oil. Sprinkle the food color and mix it well. It will splatter a bit so be careful and it’s a good idea to use a deep pan.
3. Once you see the oil on the surface, it’s the sign that it’s done!
4. Serve warm with lentil curry or omelet.
[/recipe-directions]
[recipe-notes]
Recipe Notes:

It can be refrigerated for up to 3 days.
[/recipe-notes]
[/recipe]

CategoriesDesi Food Food