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Tomato Chutney With Tempering

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Today I’m Sharing Tomato Chutney With Tempering, rapid and easy to make and flavor notably while served in prefer of vegetable dishes. This component is dry chutney components right here with little by little pictures.

This chutney is made using tomato, spices, herbs, and tempering. Basically, chutney is cooked with oil which is tempered with spices.

Tomato Chutney With Tempering

There is an alternate way of making this chutney, try out this easy recipe to Make, delicious and so tangy flavor Hyderabadi Tomato Chutney. Serve it with Khichdi.

What is Tempering?

Basically the process of tempering spices in oil, or ghee. Using spices such as cumin seeds, nigella seeds, poppy seeds, whole red chili, the spices will begin to pop and sizzle, releasing that aroma and flavor.

Tomato Chutney With Tempering

Needs These Ingredients

How to make Tomato Chutney With Tempering

Step-By-Step Image

Bring water to the boil, add tomatoes and boil them and uncover, cook for 10 minutes on medium flame until tomatoes are just softened.

When the tomatoes have softened. Drain the water immediately. Let cool for 10 minutes. After 10 minutes, peel the tomato.

Transfer the peel tomato to the wok, and cook for 2 minutes on medium flame until the liquid in the tomatoes are dries up.

Add 6 tablespoons of oil, mix continuously and cook for 5 minutes.

And then add 1/2 teaspoon of salt,1 tablespoon of red chili powder,1 teaspoon of cumin powder,1/2 teaspoon of turmeric powder,1 tablespoon of coriander powder and keep the stirring the tomatoes until oil starts separating from the mixture.

Check the spices, if the spices are less than add spices according to your taste.

Cover and cook for 1 minute on medium-low flame.

Look the tomatoes are broken down and then mash the tomato with the wooded spoon for 1 minute.

When the tomato is mashed well and oil starts to release the bottom.

Heat 6 tablespoons of cooking oil. Once hot, add,1 teaspoon of cumin seeds,1 teaspoon of nigella seeds,1 teaspoon of poppy seeds, curry leaves, and 4 whole red chili, and 6 garlic cloves. When the seeds start to crackle and garlic becomes brown.

Then remove the takda from the heat and drizzle the tadka over the chutney. Now spread green chili and coriander leaves.

More Different Kind of Chutney Check Below

Tomato Chutney With Tempering

Tomato Chutney With Tempering

Today I’m Sharing Tomato Chutney With Tempering, rapid and easy to make and flavor notable while served in prefer of vegetable dishes. These component is a dry chutney components right here with little by little picture.
Cook Time 35 minutes
Course Chutney & Raita
Cuisine hyderbadi cuisine
Servings 4
Calories 428 kcal

Ingredients
  

  • 1 Kg Tomatoes
  • 6 Tbsp Oil
  • 1/2 Tsp Salt
  • 1 Tbsp Red chili Powder
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tbsp Corinader powder

Takda Ingredients

  • 6 Tbsp Oil
  • 1 Tsp Cumin seeds
  • 1 Tsp Nigella seeds
  • 1 Tsp poppy seeds
  • curry leaves
  • 4 whole red chili 
  • 6 Garlic cloves.

Instructions
 

How To Make Tomato Chutney With Tempering

  • Bring water to the boil, add tomatoes and boil them and uncover, cook for 10 minutes on medium flame until tomatoes are just softened.
  • When the tomatoes have softened. Drain the water immediately. Let cool for 10 minutes. After 10 minutes, peel the tomato.
  • Transfer the peel tomato to the wok, and cook for 2 minutes on medium flame until the liquid in the tomatoes are dries up.
  • Add 6 tablespoons of oil, mix continuously and cook for 5 minutes.
  • And then add 1/2 teaspoon of salt,1 tablespoon of red chili powder,1 teaspoon of cumin powder,1/2 teaspoon of turmeric powder,1 tablespoon of coriander powder and keep the stirring the tomatoes until oil starts separating from the mixture.
  • Check the spices, if the spices are less than add spices according to your taste.
  • Cover and cook for 1 minutes on medium-low flame
  • Look the tomatoes are break down and then mash the tomato with the wooded spoon for 1 minutes.
  • When the tomato are mash well and oil start to release the bottom.
  • Heat 6 tablespoon of cooking oil. Once hot, add,1 teaspoon of cumin seeds,1 teaspoon of nigella seeds,1 teaspoon of poppy seeds, curry leaves and 4 whole red chili and 6 garlic cloves. When the seeds start to crackle and garlic become brown.
  • Then remove the takda from the heat and drizzle the tadka over the chutney.
  • Now spread green chili and coriander leaves.
Keyword tomato chutney, tomato chutney with tempering
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