|¾ teaspoon||Black mustard seeds|
|½ teaspoon||Nigella seeds|
|1||Spring of curry leaves pinch of|
|; asafoetida powder|
|4||Green chillies; slit lengthwise and|
|1 teaspoon||Crushed garlic|
|¾ teaspoon||Crushed ginger|
|4||Medium-sized ripe tomatoes; chopped coarsely|
|½ teaspoon||Turmeric powder|
|1 teaspoon||Chilli powder|
|Salt to taste|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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