Ingredients:
• 1/4 kg – Tomatoes
• 3 tbsp – gingili seeds, roasted
• 2 bunches – coriander
• 2 tbsp – oil
• 1.5 tsp – Jeera
• 1/2 tsp – mustard
• 1/2 tsp – Turmeric
• 6 – Garlic Cloves
• pinch of Hing
• small Lime size – Tamarind
• green chillies, according to taste
• salt according to taste
Method:
- Fry green chillies in 1 tbsp of oil, add tomato pieces and coriander. Cook till done.
- Meanwhile, powder the roasted sesame seeds, 1 tsp jeera and salt.
- Grind green chillies, tomato, coriander, 3 cloves of garlic and tamarind.
- For tadka:
- Take the remaining 1 tbsp oil in a pan, heat it.
- Add jeera and mustard.
- When they start to crackle, add crushed garlic, hing and turmeric.
- Now, add the paste and powder to the tarka and mix well.
- Tangy tomato chutney is done.
Recipe courtesy of Jyothi Pottabathula