Tangy Tomato Chutney (Dip)2014-12-23
- Cuisine: Indian
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Give a tangy twist to your party by preparing this hot and sweet combination of tomato based dip.
- 6 Tomatoes
- 25 gms of Sugar
- 1/3 tsp Samal Fennel (kalonji / mangraila)
- 1/3 tsp Cumin seeds (jeera)
- 1 Red Chili
- 4 tsp Refined Oil
- 1 small cup of water
- Salt to taste
Wash the tomatoes and slice each tomato into six pieces. Keep them aside.
Heat the oil in a deep frying pan. To this add the cumin seeds and red chili. Saute to make them light brown and add sugar, water and the sliced tomatoes. Add salt to taste.
Cook the mixture on medium flame for 10 minutes while stirring periodically until the mixture forms into a jelly.
Remove the chutney (dip) into a serving bowl and allow it to cool.
Tangy Tomato Chutney is ready to serve. You can relish it with any combination of food.