Now, two things I should mention here are –
1. I made this for my dad by substituting sugar with a sweetener (Equal/ Sugar Free). He loved it as he can’t eat regular tomato ketchup due to its high sugar and sodium content.
2. Since hubby N likes his food spicy rather than on the sweeter side, I reduced the sugar and added chili flakes to bring on the zing.
tomato chutney : makes aaloo parathas tastier
Ingredients –
Tomatoes – 4 to 5 (ripe and juicy)
Oil – 2 tsp
Rai / Mustard Seeds – Half tsp
Jeera / Cumin Seeds – One-fourth tsp
Heeng / Asafoetida – One-fourth tsp
Haldi / Turmeric Powder – One-fourth tsp
Sugar – 2 tsp (alter based on your taste)
Salt – 1 tsp (alter based on your taste)
Red chili powder / Chili flakes – Half tsp
Method –
1. Wash the tomatoes and either cut them into small chunks or run it through a food processor. I do the latter.
2. Heat oil in a wok/ kadhai.
3. Once hot, add in the rai and jeera and let it pop for a few seconds.
4. Add in the heeng and haldi.
5. Put in the tomatoes and give it a good stir.
6. Now, let the tomatoes cook in open. Keep stirring in between to check the consistency. After 10-15 minutes, it will start to thicken and the raw smell of the tomatoes will be gone.
7. At this stage, add the salt, sugar, red chili flakes. Taste and adjust the seasoning.
8. Serve as a side with any parathas, store the rest in the refrigerator in a glass/steel container.
9. I am not sure of the shelf life of this, but I have never used it for more than two days.
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