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Tomato Methi Chutney


tomato methi chutney
This is a unique tomato chutney recipe that takes inspiration from Priya Shiva's Thankkali Thoku. Priya is a talented blogger from south India. The moment I checked the recipe, I was bowled over by it.

Simple, easy, and yummy, bursting with flavors of roasted methi seeds (fenugreek powder), this tomato chutney is sure going to be your go-to recipe for chutneys when you are short on time and need a tantalizing dip to satiate your cravings.

You can enjoy this chutney of tomatoes with idli, dosa, vada, rice, and even parantha.
Before sharing the recipe, I would like to say that I have tried making tomato-onion chutney the same way. It tastes equally good. Get the recipe here.

So without further ado, let's come back to the recipe, with little modifications here and there.

Ingredients
3 tomatoes
1 tsp- oil
1/4 tsp- roasted methi dana powder
2 pinches- hing (asafetida)
red chilly powder/ green chillies
1/2 tsp- mustard seeds (kali sarson)

Procedure

  1. Boil whole tomatoes for 5 minutes so that they become soft. Meanwhile, take a pan, and dry roast methi dana. When the aroma of roasted methi fills your kitchen, turn off the flame. Allow it to cool. Upon cooling, grind it to powder. Keep aside. I made this powder a day before.
  2. Take a pan.
  3. Add oil.
  4. Next add mustard seeds and hing.
  5. Let them splutter.
  6. Now add tomatoes. If you are using green chilly, add now.
  7. Cook & cover for 5 minutes.
  8. Add salt and chilly powder.
  9. Saute well until tomato becomes a paste.
  10. Sprinkle roasted methi powder.

Adapted from PriyaKitchnette.

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