Hussaini Tamatar Qoot (Tomato Chutney)

Time

Ingredients

Ingredients

1 tbsp. oil
3/4 tsp. black mustard seeds
1/2 tsp. nigella seeds
1 sprig curry leaves
1 dash asafoetida powder
4 green chilies, slit lengthwise and de-seeded
1 tsp. crushed garlic
3/4 tsp. crushed ginger
4 md. ripe tomatoes, coarsely chopped
1/2 tsp. turmeric powder
1 tsp. chili powder
2 tsp. sugar
Salt, to taste

Instructions

Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and ginger and sauté gently for a couple of minutes, then put in the tomatoes and cook for 10 minutes or until the tomatoes turn pulpy. Add the turmeric, chili powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot.

Author's Comments

This chutney keeps for 3 to 4 days if refrigerated in a covered jar.

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