Ingredients
The following ingredients have 4 Servings
- 2 cup chopped ripe tomatoes
- 2 dry red chillies
- Pinch of hing/asafoetida
- 1/2 tsp kalonji (nigella seeds)
- 1/4 tsp fenugreek or methi seed
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 2 garlic cloves grated/chopped
- 1/2 inch ginger grated/chopped
- 2 tsp Mustard Oil
- 10-12 medjool dates pitted cut into
- 5 dried apricots chopped
- Sugar 1tbsp or as per taste
- 1 tsp red chilly powder
- 1 tsp black salt
- 4 tbsp white vinegar
Instruction
- Heat a pan and add oil. When the oil is heated, add hing, mustard seeds, fennel seeds, methi seeds, cumin seeds and kalonji seeds.
- When the seeds stop crackling, add dry red chillies, grated ginger and garlic. Saute for 2 minutes till the raw smell of ginger garlic goes away.
- Add the tomatoes. Add salt, sugar, vinegar, dates, apricots and red chilly powder. Cover and cook till the tomatoes become soft and mushy.Stir and mix in between.
- Cook the chutney till it thickens or until the desired consistency is achieved. Serve it with meal.
