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Tangy Tomato Chutney
Tangy Tomato Chutney

Before you jump to Tangy Tomato Chutney recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to tangy tomato chutney recipe. You can cook tangy tomato chutney using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tangy Tomato Chutney:
  1. Take 2 Tomatoes(1 med & 1 small)
  2. Take 1/2 inch ginger -sliced
  3. Use 1 clove Garlic - sliced
  4. Use 1 Green chilli
  5. You need 1 Byadagi/Kashmiri chilli
  6. Use 1/2 tbsp Gram dal
  7. Take 1/2 tsp Urad dal
  8. Provide 2 Cashew nuts
  9. Provide 1 tsp Sugar
  10. Use As per taste Salt
  11. Provide 1/2 tsp Coconut oil
  12. You need 1 pinch Turmeric powder
  13. Use 1/4 tsp Mustard seeds
  14. Use 1 sprig curry leaves
  15. Prepare 2 cups water to blanch the tomato
Steps to make Tangy Tomato Chutney:
  1. In a cooking pot add 2 cups of water & allow it to boil. Add the medium sized tomato & then simmer the flame to low and cook for a min. Turn off the flame & remove the blanched tomato.
  2. Now, dry roast the Gram dal, Urad dal & the cashewnuts and set it aside. Heat quarter tbsp of coconut oil in a pan, add the sliced garlic clove, chopped ginger, green chilli, Byadagi chilli and saute well. Add sliced small tomato and the blanched tomato and saute till it becomes mushy. Add sugar, turmeric powder and salt. Finally add the previously dry roasted dals & cashew nut and give a quick mix. Turn off the flame & allow it to cool.
  3. Once cooled, grind it in the chutney jar of mixer without adding any water. The chutney is ready. Temper with mustard seeds & curry leaves if required. Serve it with Idli & Dosa.

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