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How To make Tomato And Fenugreek Chutney? | Instant Tomato And Fenugreek Chutney Recipe
Tomato and fenugreek chutney is a spicy and tangy condiment that pairs well with a variety of Indian dishes. This chutney is easy to make at home and can be stored for a few days in the refrigerator.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- 3 medium-sized tomatoes, chopped
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 2-3 dried red chilies
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon jaggery (optional)
- 1 tablespoon tamarind pulp (optional)
Instructions:
- Dry roast the fenugreek seeds in a pan until they turn slightly brown and fragrant. This will take about 2-3 minutes on low heat. Remove the seeds from the pan and let them cool.
- In the same pan, heat the oil on medium heat. Add the mustard seeds and dried red chilies and fry them for a few seconds until the mustard seeds start to pop.
- Add the chopped tomatoes to the pan along with turmeric powder and salt. Mix well and let the mixture cook for about 5-7 minutes until the tomatoes turn soft and pulpy.
- Add the roasted fenugreek seeds to the tomato mixture and mix well. Turn off the heat and let the mixture cool down.
- Once the mixture is cool, transfer it to a blender and blend it to a smooth paste. If you prefer a chunkier texture, you can skip this step and keep the chutney as is.
- Transfer the chutney to a clean jar or container. If you want to make the chutney sweeter, add jaggery or tamarind pulp to it and mix well.
- Your tomato and fenugreek chutney is now ready. You can serve it as a side with dosa, idli, roti, or any other Indian dish.
Tips
- You can adjust the spice level of the chutney by adding or reducing the number of dried red chilies.
- If you don’t have tamarind pulp, you can use lemon juice as a substitute to add tanginess to the chutney.
- The chutney will thicken as it cools down, so you can add a little water to adjust the consistency as per your preference.
- You can store the chutney in the refrigerator for up to a week. Make sure to use a clean spoon every time you take it out to prevent contamination.
conclusion
Tomato and fenugreek chutney is a simple and flavorful condiment that can add a zing to your meal. It’s a great way to use up leftover tomatoes and can be made in under 30 minutes. With a few basic ingredients, you can make this chutney at home and enjoy it with your favorite Indian dishes.