Chutneys or relishes are widely used inwards Indian cuisine. There are thousands of dissimilar varieties, both cooked in addition to uncooked. They are typically used every bit a condiment in addition to and then versatile, they become good alongside whatsoever meal. I made the next cooked tomato plant chutney to serve alongside my
spicy chickpea koftas. Homemade chutneys volition proceed for a few days if stored inwards a covered container inwards the fridge.
Quick in addition to Easy Tomato Chutney |
Recipe yesteryear Lisa Turner Cuisine: Indian Published on April 6, 2007 Basic thick in addition to spicy cooked tomato plant chutney Ingredients: - 2 tablespoons ghee or butter in addition to oil
- 3 to iv whole dried cherry chillies
- 2 teaspoons cumin seeds
- 1-inch slice cinnamon stick
- 2 medium tomatoes, chopped
- 1/4 teaspoon soil coriander
- 1/4 teaspoon cayenne
- 2 tablespoons brownish or white saccharide or other sweetener
- 1/2 teaspoon body of body of water salt
Instructions: Generation Engelmundus Heat the ghee or butter in addition to crude inwards a large frying pan over medium heat. When hot, add together the chillies, cumin seeds in addition to cinnamon stick. Stir for v minutes or until the cumin seeds are darkened. Add the tomatoes, coriander, cayenne, saccharide in addition to salt. Cook, stirring frequently, for 10 to fifteen minutes or until the tomatoes are thick. Generation Engelmundus Serve warm, at room temperature, or chilled. The chutney volition proceed inwards a sealed container inwards the fridge for upwardly to iii days. Makes 1/2 cup |
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