This spicy tangy chutney is made with sautéed red tomatoes, green chilies, garlic and curry leaves. Ajwain (carom seeds) gives it a different flavor.
- 4 red Tomatoes
- 5-6 pods of Garlic
- 1 tsp Ajwain (carom seeds)
- 1 tsp red chili powder
- Pinch of Asafetida
- 10-12 green chilies chopped
- 10-12 curry leaves (available in Indian Grocery Store)
- 4 tbsp Oil
- Salt to taste
- Give four incisions to each tomato. Boil 6-8 cups of water (enough water to dip all tomatoes). When water starts boiling dip tomatoes in boiled water and leave them for 10 seconds. Take them out from hot water and dip them in cool water. Peel off and chop them into small pieces.
- Heat oil in a frying pan; fry asafetida, and ajwain for few seconds.
- Add garlic, curry leaves and green chilies; fry again for 1-2 minutes.
- Add chopped tomatoes, chili powder and salt. Cook for about 2-3 minutes. Cool the chutney and make puree in a liquidizer.
- Garnish with whole red chili and serve it with Daal, Sabji and Roti or Rice.
Do You Know?
Since most of the aroma compounds present in the spices are lipophilic, they dissolve much better in fat than in water. Thus, frying in oil/ghee/butter not only enhances the fragrance of the spices because of the high temperature, but also extracts the flavor to the fat, by which it can be dispersed throughout the food more efficiently.