Last updated 1 year ago
Tomato Chutney – one more way to enjoy antioxidant rich tomatoes
Tomato Chutney 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste
Spicy Dates Chutney (Pickle) | Ruchik Randhap
While I am not much of a chutney-pickle-jam person, I couldn’t resist trying out the Dates Pickle which I have re-christened as the Dates Chutney because of the addition of water (which is a big no-no if you are making a pickle). I bookmark one or two recipes from the internet on a daily basis,...