TOMATO CHUTNEY PAAKSHALA - Ek nahin, 2 nahin, 3 Tomato chutney recipes in today's Paakshala. So whether you like it North Indian Style or South Indian tomato chutney, or even Green Tomato chutney, all 3 recipes are here :)#TomatoChutney #Chutneyrecipe #Ranveerbrar
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TOMATO CHUTNEY 2 WAYS
Ingredients
For North Style Tomato Chutney
2 tbsp Oil (तेल)
2 Dry Red Chillies (सूखी लाल मिर्च)
½ tsp Fenugreek Seeds (मेथी दाना)
1 tsp Onion Seeds (कलौंजी)
5 medium Tomatoes - chopped (टमाटर)
Salt to taste (नमक स्वादानुसार)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
1 tbsp Jaggery (गुड)
2 tbsp Vinegar (सिरका)
2 Bay Leaves (तेजपत्ता)
2-3 Cloves (लॉन्ग)
For South Style Tomato Chutney
2 tbsp Oil (तेल)
1 tsp Whole Black Gram (गोटा उड़द)
1 tsp Chana Dal (चना दाल)
2 Dry Red chillies (सूखी लाल मिर्च)
1 inch Ginger - chopped (अदरक)
1 medium Onion - chopped (प्याज़)
Salt to taste (नमक स्वादानुसार)
3 medium Tomatoes - roughly chopped (टमाटर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
For Tempering
1 tbsp Oil (तेल)
½ tsp Whole Black Gram (गोटा उड़द)
1 tsp Mustard Seeds (सरसों के बीज)
1 sprig Curry Leaves (कड़ी पत्ता
Process
For North Style Tomato Chutney
In a kadai heat oil and add dry red chillies, fenugreek seeds, onion seeds let them crackle.
Now add tomatoes, salt, degi red chilli powder saute for a minute, cover and cook until 15-20 minutes.
Meanwhile in a small pan add vinegar, bay leaves, cloves and boil it on high flames until it’s half.
Remove the lid and add the boiled vinegar, jaggery, mix everything together and saute for a minute and enjoy with rice or roti.
For South Style Tomato Chutney
In a kadai heat oil whole black gram, chana dal saute until light golden brown.
Now add dry red chillies, ginger, onion, salt saute until translucent.
Then add tomatoes, degi red chilli powder, mix everything properly, cover and cook for 15-20 minutes or until soft.
Once soft remove and let it cool a little then put it in a grinder jar and grind into a fine paste.
Remove in a serving bowl and add the tempering on it and serve it.
For Tempering
In a tempering pan heat oil, whole black gram, mustard seeds, curry leaves saute for a minute and it’s ready.
HARE TAMATAR KI CHUTNEY
Preparation time : 15 minutes
Cooking time : 25-30 minutes
Servings : 6-8
Ingredients
For Roasting Tomato
6-8 raw Green Tomatoes - cut in 4 pieces (कच्चे हरे टमाटर)
1 tbsp Mustard Oil (सरसों का तेल)
For First Tempering
2 tbsp Mustard Oil (सरसों का तेल)
1 tsp Cumin Seeds (जीरा)
¼ tsp Asafoetida (हिंग)
1 dry Red Chilli (सूखी लाल मिर्च)
Roasted Tomatoes (भुने हुए टमाटर)
3-4 tbsp Jaggery (गुड)
Water (पानी)
1 heaped tbsp Tamarind Pulp (इमली का गूदा)
½ tsp Black Pepper Powder (काली मिर्च का पाउडर)
1 inch Ginger - chopped (अदरक)
Salt to taste (नमक स्वादानुसार)
2-3 tbsp roasted Peanuts (भुनी हुई मूंगफली)
For Second Tempering
2 tbsp Mustard Oil (सरसों का तेल)
½ tsp Fennel Seeds (सौंफ)
¼ tsp Fenugreek Seeds (मेथी दाना)
½ tsp Sesame Seeds (तिल)
For Garnish
1 raw Green Tomato (कच्चे हरे टमाटर)
1 tbsp Sugar (चीनी)
Water (पानी)
Process
For Roasting Tomato
Heat a pan on high heat until super hot then add the raw green tomatoes, mustard oil and roast them until charred.
Remove and keep aside for further use.
For Hara Tamatar Ki Chutney
In a kadai heat mustard oil and add cumin seeds, asafoetida dry red chilli, roasted tomatoes, jaggery, water, tamarind pulp, black pepper powder, ginger, salt and mix everything together then cover and cook it for 12-15 minutes on low heat.
Remove the lid and blend it using a hand blender, now cover and let it cook until the oil starts separating and also keep on stirring in between. Switch off the flames.
Now in another pan heat mustard oil, then add cumin seeds, sesame seeds, fenugreek seeds and let them crackle then add it to the chutney and also roasted peanuts then mix everything properly and keep aside to cool down. Store in an airtight container in the fridge.
Optional :- For Garnish
In a small pan and tomato wedges, sugar, water then cover and cook until soft.
Remove and place them as a garnish on the chutney.
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11 июн 2021
