astray recipes: Hussaini tamatar qoot

Categories: India acces; Veggie
Yield: 1 servings

Measure	Ingredient
1 tablespoon	Oil
¾ teaspoon	Black mustard seeds
½ teaspoon	Nigella seeds
1	Spring of curry leaves pinch of
	; asafoetida powder
4	Green chillies; slit lengthwise and
	; de-seeded
1 teaspoon	Crushed garlic
¾ teaspoon	Crushed ginger
4	Medium-sized ripe tomatoes; chopped coarsely
½ teaspoon	Turmeric powder
1 teaspoon	Chilli powder
2 teaspoons	Sugar
	Salt to taste

TOMATO CHUTNEY

Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and snger and saute gently for a couple of minutes, then put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.

Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.

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hussaini tamatar qoot