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Onion Garlic Tomato Chutney


If using hotter and pungent varieties of red chilli, add 1 or ½ of it. 4. Then, add 1.5 cups chopped tomatoes (or 2 large tomatoes) and a pinch of asafoetida (hing). 5. Add salt as required. 6. Stir and sauté till the tomatoes soften. About 6 to 7 minutes on low to medium-low heat. To begin making the Tomato Garlic Chutney Recipe, get all the prep work done like chopping tomatoes and peeling garlic. Bring all the ingredients in one place. Heat a tablespoon of oil in a heavy bottomed pan. Add the mustard seeds and allow it to crackle. Add the garlic and roast for a few minutes until you notice the roasted aroma coming through.


Roast again over medium heat for 3 to 4 minutes or until the dal turns golden brown. Allow it to cool. Now in a separate pan or the same pan (as you can see, I used my small cast iron pan for roasting the lentils and another for tomatoes), add a tsp of oil and heat it. When the oil is hot, add the chopped tomatoes. Gather all ingredients. First heat kadai and roast asafoetida, chana dal and red chilli in medium flame. Keep aside. Temper by spluttering mustard followed by urad dal and curry leaves.


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Instructions. firstly, place a wire mesh on flame and place 3 tomato. roast on medium flame turning all the sides. cook until the tomatoes skin is burnt and softened from inside. keep


Process shots: add onion, chilli and garlic to oil (photo 1), fry until softened (photo 2), add sugar, tomatoes and vinegar (photo 3), rapid simmer until thickened (photo 4). How to serve


5 big tomatoes. 6 nos garlic cloves. 1/4 cup coriander leaves. 2 kashmiri red chilies. 2 regular red chilies. 2.Grind it to a smooth paste without adding water. Set aside. 3.To a kadai /


Heat a tablespoon of oil in a pan on medium heat. Add split urad dal, red chilies, and saute till the dal turns light brown. Then add garlic, curry leaves, and onion. Saute till onions turn soft


Saute till the color of the onion and garlic changes to light brown. Add little salt while cooking the onion and garlic. Take out from the pan. Cool completely. Add little curry leaves. Grind into a fine


Tempering. . Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili. . Fry till the


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Add onions and garlic and saute till onions are transparent. Next, add chillies and saute for 30 secs. Now, add tomatoes and saute till there s no moisture and they are soft and mushy.


Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate ...


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