Tomato Chutney


  • Chopped tomatoes.
  • ¾ C white vinegar.
  • 1-2 dozen whole dry red chillies (to taste).
  • ½ t refined peanut oil.
  • ½ (level) kalonji (nigella seeds).
  • Gur (jaggery) broken into small pieces.
  • Salt according to taste.

Method to prepare:

  • Soak the red chillies in white vinegar for 3-4 hours.
  • Heat oil in a pan and add kalonji. Shake around till fragrant.
  • Add the chopped tomatoes and salt.
  • Cook on medium heat till soft, stirring occasionally. Add the vinegar with the chillies. Cook another 5-8 min.
  • Add the jaggery and boil at low temperature.
  • Adjust the sweetness and the salt.
  • Boil for another 10 min.
  • Cool and store in clean jars. It will became thick when it cool down. We can either make it halved or doubled.
  • Try this with pakoras.


Popular posts from this blog

Tricolour Sandwiches

Chocolate ice cream

Carrot curry