No 1- STORABLE TOMATO CHUTNEY
FRIENDS, This time you will know how to make yummy TOMATO CHUTNEY, which can be stored for about 3-4 months.
Did you like my previous post about onion chutney?
TOMATOES ARE AVAILABLE ALL OVER THE WORLD and also at a very affordable price in all seasons.
When tomatoes are cheap, we can make a few chutneys, sauce, pickles, ketchup, or in the form of puree and store them for future use.
Tomato is such a wonderful vegetable that it can be used in a number of ways as puree, fresh, dried, or as paste.
Tomatoes come in many varieties.:-
1) local or sour tomatoes with thin skin and are very juicy.
2) Farm tomatoes which are pulpy and is sweeter in taste, used in salads and gravies to give thickness.
3) Small tomatoes, or cherry tomatoes used for salads.
In every form, tomatoes are tasty to eat and are loaded with healthy nutrients.
TOMATOES:
- They are good sources of vitamins C, A, and K, thus supporting immunity, vision, skin health, and bone health.
- It has potassium for heart health and maintains Blood pressure and fluid balance.
- They are good for digestive health, because of their fluid and fiber content.
- They are good for people suffering from type-2 Diabetes.
- It is low in calories so helps in weight loss.
- It helps to combat free radicals which are responsible for causing Cancer.
SO IT IS ADVISABLE TO INCLUDE TOMATOES IN YOUR DAILY DIET IN ONE OR THE OTHER FORM. One of the forms is Tomato chutney
Let us see the ingredients needed for SPICY TOMATO CHUTNEY
Table of Contents
- Tomatoes-1 kg,(12 nos medium) washed, broiled, skin removed, and mashed.
- Oil- 4-5 tablespoons
- Kashmiri red chilly powder-2 tablespoons
- Salt-1 tablespoon
- Asafoetida-3/4 tea spoon
- Roasted Methi (fenugreek)powder-3/4 teaspoon
- White vinegar-2 tablespoon
PREPARATION NEEDED FOR MAKING SPICY TOMATO CHUTNEY
- Select firm, fresh, and ripe tomatoes.
- Wash and keep aside,(you can take 1/2 local and 1/2 farm tomatoes).
- Take a vessel, fill about 1/2 with plain water, and boil.
- Now put tomatoes which you had already washed, to boil.
- After boiling for about 8-10 mts you will see that the tomatoes start leaving their skin.
- Now you can switch off the stove.
- Let it cool completely.
- Now remove the skin and remove the hard portion if any. (green or black portion from where the tomato is attached to the plant.)
- Mash it now with the help of a masher or multi-mix or a hand blender to make an even texture.
- Do the same with all the tomatoes.
- Roast about a teaspoon of fenugreek seeds and make powder.
METHOD OF MAKING HOT TOMATO CHUTNEY
- Keep a frying pan with thick bottom on low heat, and put oil in it.
- When the oil heats add Asafoetida (hing).
- Now put the mashed tomato paste into it.
- Keep on stirring till the quantity is reduced to half.
- Now add the Red chilly powder, salt, and fenugreek powder. (3/4 teaspoons)
- Combine all of them and Saute, till the oil starts oozing out.
- The chutney does not stick to the pan.
- put off the stove.
- Add 2 tablespoons of white vinegar to it finally.
HOT AND SPICY, YUMMY, TANGY TOMATO CHUTNEY IS DONE.
you can enjoy it as a dip or as a spread or as an accompaniment with Rice, Dosa, Bread Toast, Chapati, Poori, etc.
note: GET THE LINK OF ONION CHUTNEY, WHICH IS VERY SIMILAR TO THIS
HOW WAS THIS?
