Tomato Chutney Pachadi
|Published||Sep 16, 2008||Cooking Time||1 hour|
|Recipe Type||Dipping/Pickles||Preparation Time||30 min|
|Ingredient||Tomatoes||Standing Time||1 hour|
Description: The easiest tomato chutney / pachadi which does not even need you to use a knife. Goes equally well with hot rice w/ghee, dosa, roti, paratha..
Recipe of Tomato Chutney Pachadi
|Red Chilli Powder||3||Tablespoons|
|Canned Plain Diced Tomato||1||Can|
|Roasted Fenugreek Powder (methi Powder)||1||Teaspoons|
Pulse the canned dice tomatoes in a blender. Don't puree it, just break it down. Heat good amount of oil in a deep sided pan; when hot add rai, jeera and hing; when they start to splutter add the tomato. Keep the lid of the pan handy as the tomato will splatter madly when you put it in the hot oil. Just cover the pan immediately after ading the tomatoes just until it calms down :) Just let it cook away without lid for about 15 minutes on medium heat. You will notice that the water evaporates and it starts to get slightly thicker. Keep stirring it now and then. Now add haldi, namak, mirchi, and very importantly fenugreek powder. Mix well. cook on a slow flame until oil floats on top and color is bright red. You will love it!!
Posted Sep 16, 2008