Tango Tomato Chutney

Recipe by
Total Time:
2 - 3 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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

  • 6 - tomatoes (large)
  • 10-12 - red chilli
  • 6-7 tbsp - coriander seeds
  • 2-3 - cinnamon sticks
  • 8 tbsp - oil
  • salt to taste
  • 1/2 tsp - turmeric powder
  • 3 cups - cooked rice

How to Make Tango Tomato Chutney

  • Soak red chillies, coriander seeds and cinnamon for 2 hours.
  • Grind the above to a fine paste.
  • Put oil on a kadai.
  • Fry the paste till the oil separates.
  • Add neatly cut tomatoes, salt and turmeric powder.
  • Cook on low fire till oil separates again.
  • This chutney can be stored for 1 week to 10 days in the refrigerator. When required, mix with rice. Another option is to have the tomato chutney with chapattis.

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