Corn-Tomato Chutney
Ingredients
Tomato - Big size 2
Peeled Corn 1/2 cup
Onion (Large size) 1/2 (Optional)
Green Chillies 4
(Or Jalopeno Pepper)
Salt As per Taste. (1/2 to 1 Teaspoon)
Haldi (Turmeric) Powder 1/4 teaspoon
Mustard 1/2 teaspoon
Hing 1 pinch
Tamarind Paste 1/4 teaspoon
Oil one tablespoon
Lemon juice one teaspoon (if desired)
Water three cups
Method:
- Cut Tomatoes into big pieces.
- Chop onion into small pieces.
- Pour two cups of water in microwave bowl. Set cooking time five minutes. (Tomato skin should peel out.) Drain tomato pieces. Don't throw water. Peel tomato skin.
- Cook onion and corn together in the same water. Drain corn and onion in a vessel.
- After the above items are cooled, grind them in mixie/ liquidiser. Add mirchi and tamarind paste while grinding.
- Place a kadai in gas stove. Pour one-tablespoon oil in the kadai. After oil is heated, season mustard, hing and haldi powder. Add ground paste. Add salt. Boil in 'High' for five minutes with continuous stirring. Then keep in 'sim' position for ten minutes with occasional stirring. Chutney should become semi solid. After chutney cools a bit, add lemon juice if desired. Chutney is ready.
Preparation time ten minutes. Cooking time fifteen minutes.
Serving four as side dish for chappati's/rotis, upma pongal etc. Serving size= one cup.
