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Hot Chilli Tomato Chutney Ingredients:
Hot Chilli Tomato Chutney Recipe
2 – medium size firm tomatoes
1/2 tsp – cumin seeds
1/2 cup – soft jaggery/1/2cup powedered sugar
1 tsp – chilli powder
1 or 2 – bayleaves
1 – small cinnamon stick
3 to 4 – cashewnut, crushed
1 tbsp – oil
1/2 cup – water
1 tsp – salt
How to make Hot Chilli Tomato Chutney:
Chop the tomatoes and keep it aside.
Heat oil in a pan and add cumin seeds, bay leaves and cinnamon stick and let it splutter.
Now add the chopped tomatoes, salt, chilli powder and saute it for some time.
Add water and jaggery/sugar and cook till the tomatoes become soft and the chutney becomes thick in consistency.
Take it from fire and add the crushed cashew and serve.
Tomato Pickle Ingredients:
1 kg firm red tomatoes washed and cubed
6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
8-10 green chillies (adjust these to your taste if this amount is too hot for you)
2 tsps fenugreek seeds
2 tsps cumin seeds
2 tsps mustard seeds
1/2 tsp asafetida
Salt to taste
How to make Tomato Pickle:
In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
Check and adjust seasoning.
Allow to cool and store in a glass bottle in the refrigerator.
Eat with plain rice or chapati or as an accompaniment with other dishes.
Kerala Tomato Pickle Recipe Image
1 Kg Firm Red Tomatoes
7 Tsp Sesame Oil
8-10 Green Chilies
Small Lump of Tamarind
2 Tsp Mustard Seeds
½ Tsp Asafetida
Salt for Taste
2 Tsp Fenugreek Seeds
2 Tsp Cumin Seeds
How to make Kerala Tomato Pickle:
Cut the tomatoes into small pieces and fry in 4 tsp of sesame oil.
Grind tamarind and green chilies into a paste
Add this paste to the smashed tomatoes.
Fry mustard seeds in another pan with 3 tsp of sesame oil.
While they splutter, add fenugreek seeds and fry.
Later, add asafetida and remove from the fire.
Mix this hot mix with the tomato paste and add salt.
Allow it to cool, store it in a container and keep the container in the refrigerator.
Green Tomato Pickle Recipe Image
2 gallons sliced green tomatoes
12 onions, sliced
2 tablespoons mustard seed
2 tablespoons canning salt
2 tablespoons whole peppercorns
1 tablespoon whole allspice and cloves
1 pint sugar
1 quart white vinegar
How to make Green Tomato Pickle:
Combine spices with vinegar; bring to a rapid boil for 5 minutes.
Stir in sugar, stirring until dissolved.
Reduce heat to a simmer and stir in tomatoes and onions; simmer until nearly tender (about 5 minutes), remembering that vegetables will continue to cook for another 20 minutes or so while being processed and cooling off.
Ladle into clean hot jars leaving 1/4″ head-space.
Wipe rims of jars clean.
Adjust 2 piece caps.
Process in a boiling water bath for 10 minutes.
Tomato Raita Recipe Image
1/2 kg Plain Yogurt
250 grams Cucumber
1 tbsp Mint leaves (minced)
1 tbsp Green chilli (minced)
1 tbsp Black cumin seed (roasted) .1 tbsp Black pepper powder
Salt to taste
How to make Tomato Raita:
Grate the peeled cucumbers and keep aside.
Cut tomatoes into small pieces and keep aside .
Beat the yogurt to get smooth consistency.
Add salt, black pepper powder, paste of green chillies and mint leaves.
Add grated cucumbers and diced tomatoes.
Sprinkle roasted cumin seeds on the top.
Tomato raita is ready to serve.
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)
Put the tomatoes in boiling water for 5 minutes.
Take out from the water, wipe and remove their skins and cut into small pieces.
Cut ginger into long, thin slices.
Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
Remove from the fire, cool and keep in air tight jar.