Tomato Chutney (P... | Simplee Food

Tomato Chutney (Pachidi)

15 oz Tomato sauce (unsalted)

1/2 cup Chopped onion

1-2 Green chilli

1 tsp Ginger chopped

1 -2 tsp Jaggery optional

1/4 cup Cilantro chopped (or 5-6 curry leaves)

1/2 tsp Mustard seeds

1 tsp Jeera

1/2 tsp Methi seeds

1/2 tsp Hing

1/2 tsp Turmeric

Salt to taste

2 tbsp Oil

1 Red chilli

1

heat oil in a thick bottom pan/kadai or saucepan. On low flame. When oil is warm, addd Hing and mustard seeds. Once the seeds begin to splutter, add jeera, methi seeds, red chillies. Sauté for few seconds and then add green chillies, ginger . Give a quick mix.

2

add chopped onions. Sauté till they turn slightly transparent.

3

add tomato sauce , turmeric and salt.

4

stir well and keep on low flame. Close with a lid. Allow to simmer.

5

keep on simmer until it boils well and the watery taste is gone (pacha vasanai) and you taste the sauce. Adjust your salt and other seasonings. If too spicy, add little jaggery or sugar. If too salty, add water to dilute and wait till it thickens again.

6

add cilantro or curry leaves. Mix the sauce. Wait for 20 secs and off the flame.

Tomato Chutney (Pachidi)

Ingredients

Steps

Tomato Chutney (Pachidi)