Today, I am going to share TomatoPickle/Chutney recipe taught by me by my mom. )Today I am using a star ingredient Tomato, which we most commonly use as a veggie, but is actually a fruit
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Peel and chop the onion, tomatoes, brinjal and coriander leaves in little water. Tempered with mustard seeds, split black gram and curry leaves, pour the chutney and bring to boil
This tomatochutney was born out of misunderstanding a recipe. I make it sometimes with Tukas tomato paste, sometimes with regular tomatoes and sometimes I mix tukas and tomatoes together
Brinjal / eggplant chutney, it is very simple recipes. By using this pickle, we can also prepare brinjal rice / vangi bath (by simply mix the pickle with steamed rice), best sauce for pasta, great for dippings etc,
Puree the raw tomatoes and set it aside. Chutney is an important part of our daily tiffin and I don't mind repeating that 'A good Chutney can elevate the tiffin experience to a different level'
It's everything a good chutney should be - tangy yet sweet and full of tomatoes. This one is even made with canned tomatoes, which brings the costs down considerably, and the flavour is not compromised
I’ve just picked a further three kilos of ripe tomatoes from the cottage garden. The first kilo were destined for this delicious chutney and the rest are currently being passata-ed
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