Kashmiri Tomato Chutney
Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.
Ingredients
- 2 clove
- 1 cardamom
- 1 teaspoon fennel
- 1 inch cinnamon
- 2 teaspoon oil
- 1/2 teaspoon mustard
- 1 teaspoon cumin
- 1/4 teaspoon turmeric powder
- a few curry leaves
- 3 green chilli
- 1 onion
- 8 to mato
- salt
- chilli powder
Instructions
- Cut the onion and tomato into small pieces.
- Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
- Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
- Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
- Spicy tomato chutney is ready. One can grind it if needed.