Ready to Serve Tomato Chutney Delicious Simple

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16 ingredients, 6 steps, cooking Tomato Chutney

How are you my mother, at this time you get prepare recipe Tomato Chutney with 16 ingredients and 6 steps. Below this is how to prepare, please read carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Tomato Chutney.

Ingredients for Tomato Chutney

1. You need : Tomatoes.
2. Prepare : Tamarind seed.
3. It’s : Fenugreek.
4. You need : Mustard seeds.
5. You need : Cumin seeds.
6. It’s : Chickpea flour.
7. It’s : Red gram dal.
8. It’s : Red chili pepper (dried).
9. Prepare : Green chili peppers.
10. It’s : Garlic.
11. It’s : Curry leaf.
12. Prepare : Hing powder.
13. Prepare : Red chili powder.
14. It’s : Salt.
15. It’s : Vegetable oil for stir-frying.
16. You need : or more Vegetable oil for the spices.

If all material requirements Tomato Chutney it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking Tomato Chutney

1. To prepare the ingredients: Dry roast the fenugreek and crush into a powder. Soak the tamarind in about 100 ml water.
   
2. Pour vegetable oil into a pot, then add the roughly chopped tomatoes and cook.
   
3. The tomatoes should be cooked until soft (about 15 minutes). Oil will be added again at a later step.
   
4. In a separate pot, heat the vegetable oil, add the ingredients from the list from the mustard seed to the green chili peppers, and slowly cook. Add the garlic and sauté.
   
5. Add the curry leaf, then once cooked through, add the hing powder and turn off the heat. Add the soaking water from the tamarind (not the seed), the red chili powder, and salt, and turn on the heat again.
   
6. Add the spice mixture to the tomatoes, and slowly cook. Continue cooking until the oil separates. Discard any oil that separates out, if possible. Season with the fenugreek and salt to taste, and it's done!
   
7. Finish and Enjoy.

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