Dinner · Raat jo Khado
Tamatay ji Chutney
Tomato chutney
A hot, cooked tomato chutney: chopped tomatoes simmered in water with ginger, turmeric, coriander powder, sugar and salt, then combined with a hot tempering of green chillies and hing and cooked until thick. Sweet-sour-hot, loose and sauce-like, eaten hot as a side.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Wash the tomatoes and cut them into small pieces.
Heat 2 cups of water, add the chopped tomatoes and stir.
Add the finely chopped ginger, coriander powder, turmeric powder, salt and sugar. Mix thoroughly and cook for .
In a separate pan, heat the oil over a medium flame. When hot, add the asafoetida and chopped green chillies and let them temper.
When the green chillies start popping, take the pan off the heat and add its contents to the tomato mixture. Mix well and keep cooking until the chutney becomes thick.
Serve hot, garnished with chopped coriander leaves.
My notes
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Serve with
Lunch: can be eaten with Chiblaro. Dinner: can be eaten with phulko (soft flatbread).
Recipes mentioned here
Nutrition
EstimatedPer serving
70 kcal
- Protein
- 2 g
- Carbohydrate
- 7 g
- Fat
- 5 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
430 kcal
- Protein
- 9 g
- Carbohydrate
- 40 g
- Fat
- 30 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos