|tomato methi chutney|
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.
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)
- 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.
- Take a pan.
- Add oil.
- Next add mustard seeds and hing.
- Let them splutter.
- Now add tomatoes. If you are using green chilly, add now.
- Cook & cover for 5 minutes.
- Add salt and chilly powder.
- Saute well until tomato becomes a paste.
- Sprinkle roasted methi powder.
Adapted from PriyaKitchnette.