Instructions to Cooking Yummy Tomato Chutney (Kasaundi)

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Tomato Chutney (Kasaundi)

We hope you got insight from reading it, now let’s go back to tomato chutney (kasaundi) recipe. You can cook tomato chutney (kasaundi) using 14 ingredients and 8 steps. Here is how you achieve that.

Here are the ingridients that are needed to prepare a tasty Tomato Chutney (Kasaundi):

  1. Take 5-6 of large tomatoes (500 gms).
  2. Get 10-15 of cherry tomatoes (125 gms).
  3. Get 1/2 cup of mustard oil.
  4. Get 3 tbsp of coarsely ground garlic.
  5. You need 1 1/2 tbsp of coarsely ground ginger.
  6. Prepare 2 of green chillies finely chopped.
  7. Take 2 tsp of mustard seeds (sarson).
  8. You need 1 tsp of fenugreek seeds (methi dana).
  9. Prepare 1 tsp of salt.
  10. Take 2 tsp of red chillies powder.
  11. Get 2 tbsp of cumin powder (jeera).
  12. You need 1 tsp of garam masala.
  13. Get 2 tbsp of sugar.
  14. You need 4 tbsp of white vinegar.

Done with the ingridients? Below are the steps on producing Tomato Chutney (Kasaundi):

  1. Clean the tomatoes, cut off their tops, and coarsely grind them..
  2. Heat mustard oil in a pan to smoking point and let it cool..
  3. Add in the sarson and methi seeds. Let them splutter..
  4. Add in the garlic, ginger, and green chillies. Saute till it changes color..
  5. Add in the ground tomatoes. Mix well. Cover with a lid and let it cook on medium heat until the tomatoes soften. Keep stirring it every few minutes..
  6. Once the juices have dried up a bit, add in the salt, red chillies powder, and jeera powder. Cover it again and cook for another 4-5 minutes..
  7. Add in the sugar, garam masala powder, vinegar and cherry tomatoes. Saute until the tomatoes are cooked and the oil leaves the sides..
  8. The tomato chutney is ready to serve..

Add tomatoes, sugar, salt and remaining vinegar and simmer for an hour. Method Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine. Soak the black mustard seeds in the malt vinegar overnight (in other words, think ahead). Check occasionally to make sure the tomatoes aren't burning on the edges.

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