This tangy chutney is a real replacement of tomato ketchup. Enjoy it with any snack.
- 1 cup red tomatoes chopped
- 1 tbsp finely chopped coriander
- 4-5 large cloves garlic finely chopped (modify according to taste)
- 2 spring onions chopped
- 4 whole red chilies (dry or fresh)
- 3-4 green chilies chopped
- 3 tbsp oil
- Salt To Taste
- Pinch of asafetida
- ½ tsp mustard seeds
- Heat 2 tbsp of oil, add the spring onions; sauté over a slow flame for 2-3 minutes till they are light brown.
- Add the garlic and red chilies and sauté for 1-2 minutes.
- Add the tomatoes and salt; cook for 10 to 12 minutes over a slow flame till the tomatoes are soft.
- Add the coriander and green chilies; grind all the ingredients into a smooth paste in a food processor.
- In a small pan, heat 1 tbsp of oil; when hot add asafetida and the mustard seeds; when they stop spluttering, add to the tomato chutney. Mix well.
- Serve tomato chutney with Snacks.
Do You Know:
While cooking garlic, caution must be taken not to overcook it. When it has been cooked too long or on too high of a temperature, it burns and turns bitter.
To bring out the nutty flavor of garlic, it can be sautéed in oil or butter. For this try to use a pan or skillet with heavy bottom because that will provide even heating.
One has to be careful while using butter because it burns much faster than oil. The garlic should be stirred often while sautéing to prevent burning.
If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic.