Boiled Tomato Chutney

Share
127 Ratings
10 Reviews
Print
Recipe By Vahchef
25 m
4 servings
21 Cals

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...

Onion And Coconut Chutney

A simple chutney made with coconut and onions. It is served with idli and dosa. ...

Walnut Chutney 1

Walnut chutney is a quintessential relish from Kashmir. Walnut Chutney is ideal to have ...

Fatta Fat Chutney -raw Onion And Jaggery

Onion chutney is a great accompaniment to wada,idli, dosa, upma and even appams. It is v...

Mango Dipping- Summer Salsa

This mango salsa recipe is so easy, it takes just minutes to prepare. Simply toss the ing...

Bitter Gourd Karam

Bitter gourd karam is an excellent and wonderful dish for diabetic patients, prepared wit...

Boiled Tomato Chutney Recipe, ?Tameta Achar, How To Make Boiled Tomato Chutney Recipe

Name: BOILED TOMATO CHUTNEY
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Easy and tasty tomato chutney is a red chutney recipe, perfect for dosa or rice. Boil it before tempering.

About Recipe

Tametokai oragaya, Tomatoes , Tomatoes

How to make BOILED TOMATO CHUTNEY

(127 ratings)

10 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Tomatoes

Servings : 4 persons
Published date : January 03, 2019

Ingredients used in BOILED TOMATO CHUTNEY
• Tomatoes - 7 numbers.
• Salt - to taste.
• Red chili powder - 2 tablespoons.
• Turmeric powder - 1/2 tea spoon.
• Mustard powder - 1/4 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Fenugreek seeds powder - 1/4 tea spoon.
• Oil - as required.
• Garlic - 10 cloves.
• Dry red chilies - 4 numbers.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
Method:
Wash and wipe tomatoes with cloth, later cut into pieces. Heat pan, add tomato pieces, salt, red chili powder, turmeric powder, ginger garlic paste and saute it. Cook it with closedlidon a slow flame for 5-10 minutes. Remove lid add mustard powder, cumin powder, fenugreek powder and mix it. Heat oil in another pan, add mustard seeds, cumin seeds, garlic, red chilies and switch off the flame, add curry leaves. Add this tempering to tomato mixture, check for seasoning and transfer to a container. Now boiled tomato chutney is ready to serve with rice.

sathyavathi pamidimarri Posted on Sat Nov 14 2015

yummy?

Reply 0 - Replies

manjula t Posted on Thu Dec 10 2015

gud one .i tried it turns gud thank u?

manjula t Posted on Fri Dec 11 2015

thank u 4 urs reply?

sweetchild1001 Posted on Fri Feb 05 2016

Hi, what kind of oil to use for this chutney? Thank you for sharing.?

god hand Posted on Sun Mar 13 2016

ginger benefit?

yest Posted on Sun Apr 03 2016

I tried this but not tasty like available in the markets. There was still boiled tomato smell, was not like picle or chutney available in the market. I guess tomato should be fried instead of boiling that is the reason it is not tasty at all. Is ther

Parvathy Ramanathan Posted on Sun May 15 2016

may b v shld not add so much of garlic. I make it without garlic. I have not tried this recipe. I boil the tomatoes and remove the skin and then prepare it. I will try this recipe too but without garlic?

Hani Bader Posted on Thu May 26 2016

????? ????? ??????? ??? ??????? ???? ???? ??????

fankler boy Posted on Fri May 27 2016

Hey WahThe woman looks too cute, especially when she is savoring the Tomato strands.Pity i could not concentrate on the recipe in the video . Are you Guys Telugu Brahmin or Reddy.?

U donno me Posted on Thu Jun 23 2016

nice ragini mam?