Tamatar Chutney For Idli & Dosa with a thorough video and photo recipe that includes a complete description of the formula in the video and photo. An excellent multi-purpose or all-purpose chatni recipe using delicious and tangy tomatoes. It is flavorful, particularly the spicy and tangy taste of tomatoes and chilies. Although it’s an all-purpose chutney recipe, it’s a perfect condiment to serve breakfast in the morning with dosa or idli, even if it still needs to be done as an accompaniment to the dal rice recipes.

Tomato Chutney Recipe With step-by-step video and photo with step-by-step video and photo instructions. A chutney recipe and Indian concoction recipes have primarily based on recipes that are usually consumed as flavor enhancers. The reason and the ingredients in this chutney are based on the area it comes from, such as North or South India. However, some Chutney recipes are made across India for various reasons. Tomato chutney is among the most popular recipes. I’ve shared several recipes for chutney on my website; however, I still receive many requests for new or exciting recipes. I posted this chutney a while ago and am now revisiting this chutney with a different method and, more importantly, a longer shelf time. In my previous article on tomato sauce, I utilized coconut, which aids in the consistency of the chutney but also reduces shelf time.

Additionally, I’ve prepared and cooked this tomato purée in oil this time. This removes all raw flavor and helps increase shelf longevity. Once the chutney is cooked, it can be stored in an airtight container like the tomato or other pickle. It is possible to serve a spoonful of this chutney along with your breakfast favorites or any other dal rice and a rasam rice dish.

In addition, there are some suggestions, tips, and variations for the tomato Chutney recipe. The first thing to note is that this recipe is only made with tomatoes and any other hero ingredients. So, it is essential to select high-quality, juicy tomatoes for a tart and flavorful Chutney recipe. Additionally, you can add other hero ingredients, such as capsicum or onion, over the tomato. This will undoubtedly improve the texture but could add flavor and taste. This is why it might not be called Tamatar ki Chutney. Also, treat this chutney like any other recipe for pickles, and stay clear of any contact with moisture when making this recipe. Use spoons that are dry or free of water to extend the shelf life.

Last, I invite you to check out my other Chutney Recipes collection in this article on tomato Chutney. It mainly includes other recipes that are related to it, such as Bhindi Chutney Recipe green chili chutney recipe the garlic chutney and ready-to-eat Chutney Mix Travel Recipe 2 ways, roasted capsicum chutney burning onion chutney brinjal chutney, mango chutney two methods as well as ginger chutney. To add to these other recipes, I’d also like to highlight my different related categories for recipes like

RECIPE CARD FOR TAMATAR KI CHUTNEY:

Print Share Pin EmailPrep Time10minutes minsCook Time45minutes minsTotal Time55minutes minsCoursechutneyCuisinesouth indianServings 1 boxCalories1671 kcal Cook Mode Turn off the Auto Lock Screen while cooking?

INSTRUCTIONS

Firstly, in the pan, place 1 kg of tomato cut in half.

Add 2 tbsp oil and roast on medium flame.

Flip over and cook both sides.

Also, add 15 cloves of garlic and roast uniformly.

Roast until the skin of the tomato softens.

Cool completely, and transfer to the mixer grinder.

Grind to smooth paste without adding any water. Keep aside.

In a large kadai, heat ½ cup oil. Add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, two dried red chilies, a few curry leaves, and pinch hing.

Splutter the tempering keeping the flame on medium.

Keeping the flame low, add 4 tbsp chili powder and 1 tsp turmeric.

Saute on low flame until the spices turn aromatic.

Further, add the prepared tomato garlic puree and mix well.

Cover and cook for 20 minutes or until the oil separates from the sides.

Also, add 2 tbsp salt and 1 tbsp jaggery.

Mix well and continue to cook until the oil separates from the sides.

Finally, enjoy tomato chutney with rice, idli, or dosa.

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