Monday, May 9, 2011

Tomato Chutney


250 gms tomatoes cut in four,
1/4 tsp of ginger cut into strips,
1/4 tsp red chilli powder or chopped green chill.
1 tbsp raisins, soaked and cleaned in water
pinch of panch phoron,
1 ts mustard oil,
salt and sugar to taste


Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbsp sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold.