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Recipes >> Shireen Anwar Recipes > Tomato Chutney by shireen anwar

Tomato Chutney

Tomato Chutney
Prep Time
5 minutes
Cook Time

10 minutes

1 bottle
This tomato chutney looks fabulous. It tastes great and very easy to make with a wonderful coconut flavouring.
Viewed: 20747
Source:  Shireen Anwar in Masala Mornings on Masala Cooking TV Channel
7 Ratings
2 out of 5 stars
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  • Tomatoes 1/2 kg
  • White cumin 1 tsp
  • Desiccated coconut 1 tbsp
  • Whole red chilies 6-8
  • Chopped garlic 1 tsp
  • Chopped black pepper 1/2 tsp
  • Salt 1/2 tsp
  • Lemon juice 4 tbsp
  • For Baghar:
  • Oil 3/4 cup
  • Fenugreek seeds (meethi dana) 3/4 tsp
  • Mustard seeds 3/4 tsp
  • Curry leaves 4-5

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Cooking Directions

  1. Cook tomatoes in water for 2 minutes. Peel off the skin and cut in to small pieces.

  2. Add white cumin, desiccated coconut, whole red chilies, chopped garlic, chopped black pepper and salt.

  3. Blend them all in a blender very finely.

  4. Pour this mixture in a sauce pan and add lemon juice.

  5. Cook till it thickens.

  6. Heat up oil in a pan and fry fenugreek seeds, mustard seeds and curry leaves.

  7. Pour over chutney and store in a bottle.

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