Tomato chutney recipes

Tomato chutney recipe:

Ingredients:
Tomatoes – 5, big size
Oil – 2 tablespoon
Mustard seeds – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Asafoetida – ½ teaspoon
Salt – 1 teaspoon, or as desired to taste
Turmeric powder - 1 pinch
Red chilli powder – 2 teaspoon
Tamarind extract – 2 tablespoon

Method: Chop the tomotoes into small pieces. Heat the oil and pop mustard seeds and fry asafoetida and fenugreek seeds being careful not to brown them. Add chopped tomatoes and stir fry it now and then. Cook till tomatoes are soft and the mixture becomes a thick paste. Add turmeric and red chilli powders, salt, and tamarind extract and boil for 10 minutes. The tomatoe chutney is now ready to serve.

Tomato-coriander chutney recipe:

Tomatoes – 2, big size
Coriander leaves – 1 cup, fresh, remove stem
Coconut – ½ cup, grated, fresh
Oil – 2 tablespoon
Mustard seeds – 1 teaspoon
Urad dal – ½ teaspoon
Salt – 1 teaspoon, or as desired to taste
Green chilli – 2-3, medium size
Tamarind extract – 1 tablespoon

Method: Chop the tomatoes into medium-sized pieces. Grind tomatoes, coconut, coriander leaves, green chilli, and tamarind extract in a blender into a thick paste. Add a tablespoon of water if needed. Heat the oil and pop mustard seeds. Add urad dal and fry being careful not to brown them. Add the ground paste and stir fry it now and then. Cook for 5 minutes till the raw smell disappears. The tomatoe chutney is now ready to serve.

PS: These chutneys can be stored in a dry container keeping it in a refrigerator.