Sunday, August 2, 2009

Mint Tomato Chutney

I seriously did not get any time to post leisurely as I usually do and hence this entry. This is a quick chutney that I came across sometime back and is a instant success within my family and friends.

The ingredients are easy to find and voila there you have it!! A quick fix to "what should I be having with chapati or rice". Since it goes well with both.

Not to mention that you can use it as a dip for any of your veg or non-veg starters. So much for its introduction.

Now for the ingredients:

  • 1 tbsp til white (dry roasted)

  • 1 bunch of mint leaves

  • 8-10 garlic pods

  • 1-2 red chillies

  • Salt

  • Jeera (2 tsp)

  • Tomatoes (2- Medium sized)

  • A marble sized ball of tamarind or equal amount of Yogurt

  • Oil (1 tsp)

  • Method:

  • Heat oil in a wok. Add the jeera and once it splutters add the garlic pods and the Red chillies. Fry for some time.

  • Now add the washed,chopped mint leaves. Fry till they wilt. Add the tamarind into this and fry for some time.

  • Once done add the tomatoes and fry till they are cooked. That will take a few minutes. At this point in time you may add some salt. It is always advisable to add some more later after tasting the chutney.

  • Now let this mixture cool.In the meanwhile grind the dry roasted til into a fine powder.

  • Add the cooled mixture and pulse for a couple of minutes. Your Tomato mint chutney is ready
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