Sun-Dried Tomato Chutney

Recipe by
Total Time:
1-2 days
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1/2 kg - tomatoes
  • 25 g - tamarind
  • salt to taste
  • 1/2 tsp - turmeric powder
  • 1/2 cup - chilli powder
  • For seasoning:
  • 1 tsp - urad dal
  • 1 tsp - Bengal gram
  • 5 - 6 - red chillies
  • few curry leaves
  • 10 - 12 - garlic pods

How to Make Sun-Dried Tomato Chutney

  • Mix chopped tomatoes with salt and turmeric powder. Leave it to soak overnight. The next day, squeeze the tomatoes and keep aside the squeezed juice.
  • Dry the tomato pulp in the sun.
  • Soak tamarind in the tomato juice.
  • In the evening, grind the dried tomatoes, garlic, chilli powder, tamarind water and salt to a paste.
  • Add the seasoning. Mix well.
  • Store in airtight containers.

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