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Fast Guide to Preparing Yummy Tomato Chutney (Kasaundi)

Hoping to dine Tomato Chutney (Kasaundi) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with helpful instructions on producing a Tomato Chutney (Kasaundi) like a famous chef made.

Tomato Chutney (Kasaundi)

We hope you got insight from reading it, now let's go back to tomato chutney (kasaundi) recipe. To make tomato chutney (kasaundi) you need 14 ingredients and 8 steps. Here is how you achieve that.

To prepare an extraordinary Tomato Chutney (Kasaundi), here are the materials required:

  1. Get 5-6 of large tomatoes (500 gms).
  2. You need 10-15 of cherry tomatoes (125 gms).
  3. Take 1/2 cup of mustard oil.
  4. Provide 3 tbsp of coarsely ground garlic.
  5. Use 1 1/2 tbsp of coarsely ground ginger.
  6. Take 2 of green chillies finely chopped.
  7. Provide 2 tsp of mustard seeds (sarson).
  8. Provide 1 tsp of fenugreek seeds (methi dana).
  9. Take 1 tsp of salt.
  10. Get 2 tsp of red chillies powder.
  11. Get 2 tbsp of cumin powder (jeera).
  12. You need 1 tsp of garam masala.
  13. Provide 2 tbsp of sugar.
  14. You need 4 tbsp of white vinegar.

After readying the components, next you are good to make your tasty Tomato Chutney (Kasaundi) by following the procedures on this section:

  1. Clean the tomatoes, cut off their tops, and coarsely grind them..
  2. Heat mustard oil in a pan to smoking point and let it cool..
  3. Add in the sarson and methi seeds. Let them splutter..
  4. Add in the garlic, ginger, and green chillies. Saute till it changes color..
  5. Add in the ground tomatoes. Mix well. Cover with a lid and let it cook on medium heat until the tomatoes soften. Keep stirring it every few minutes..
  6. Once the juices have dried up a bit, add in the salt, red chillies powder, and jeera powder. Cover it again and cook for another 4-5 minutes..
  7. Add in the sugar, garam masala powder, vinegar and cherry tomatoes. Saute until the tomatoes are cooked and the oil leaves the sides..
  8. The tomato chutney is ready to serve..

Add tomatoes, sugar, salt and remaining vinegar and simmer for an hour. Method Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine. Soak the black mustard seeds in the malt vinegar overnight (in other words, think ahead). Check occasionally to make sure the tomatoes aren't burning on the edges.

Recipe : Tomato Chutney (Kasaundi)

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