Tamarind Tomato chutney |How to make tamarind tomato chutney


Written by Puja

Tamarind tomato chutneyTry this tangy tamarind tomato chutney with any kind of dosa’s and Idli. You can store it in a bottle and keep it in a fridge for two to three days.

Ingredients :-

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 6
  • Garlic – 12 piece (if the pieces are big, you can increase the number if it is too small)
  • Ginger- 2 inch
  • Green chilli – 3 number
  • Cashew nuts – 6 to 7
  • Grated coconut – 1/2 cup grated coconut (optional)
  • Mint – 1 bunch (optional)
  • Red chilli- 4 number
  • Salt – to taste
  • Tamarind – 30 grams
  • Tomatoes – 10 number (medium)

tamarind tomato chutneyFor tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 8
  • Red chilli – 2 broken
  • Hing – a pinch
  • Urad dal- 1 tsp
  • Green chilli – 2 to 3 (chopped)

Method :-

  1. Heat  oil in a pan add mustard seeds, cumin.
  2. When the mustard seeds starts spluttering add curry leaves,red chilli, hing, ginger, garlic cashew and tamarind and saute.
  3. Now add green chilli , salt and tomatoes.
  4. Now cook ,covering in between.
  5. Once done, let it cool.
  6. Once it gets cold, blend this mixture, add water to adjust the consistency if required.

For Tempering :

  1. Heat oil in a pan.
  2. Add mustard seeds,cumin seeds.
  3. Now add hing, curry leaves, chopped green chilli and fry.
  4. Now pour this to the mixture and mix well.

Note :- You can adjust the quantity of chilli and tamarind as per your taste.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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