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Tomato Chutney: How To Prepare


1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste


Heat the oil in a skillet over high heat. 
Add the cumin seeds and fry for 10 seconds. 
Add the garlic and halved chiles and cook for 1 minute. 
Add the remaining ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. 

Cool and serve at room temperature. 
Will keep covered and refrigerated for 1 week, and frozen for several months.
Makes about 1 cup.


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