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Sweet Tomato Chutney

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Rate this recipe 4.1/5 (26 Votes)

Ingredients

  • Oil
  • Fresh roma tomatoes
  • Jeera
  • Rai
  • Hing
  • Chopped garlic
  • Whole red peppers (dried)
  • Brown and white sugar
  • Salt
  • Cinnamon sticks
  • Cloves
  • Hot green chillies (fresh)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Take roma tomatoes and remove skin (easiest is to put in hot water). Put in processor until semi-puree.

Step 2

Heat oil and put everything except sugar, garlic, and green chillies.

Step 3

Add garlic and satuee for a min, until slightly golden brown.

Step 4

Add tomatoes. Cook till it is thick and then add sugar to taste and hot green chillies. Can add salt to taste.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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