Tomatoes Pickled Chutney

We Indians love chutneys-any type, anytime and with all most all kinds of food. This is tomatoes and garlic chutney which can be served with sandwiches, rotis, muthiya, cheela, pancakes, rice, khakhra etc etc  (the list is endless :)). At my home chutney is always there ready in fridge because we enjoy it with all our meals. This is a quick chutney recipe; I hope you will relish it with your food like us!...

Tomatoes are very rich in Vitamin C and thus must be consumed in good amount. This chutney is made using pickle spices and that is why the taste is different- a unique combination of chutney and pickle. 

Ingredients:

• 5 tomatoes
• 6-7 garlic cloves
• 2 tbsp fennel seeds/ saunf
• 1/2 tsp mustard seeds/ rai/ sarson
• 1/2 tsp fenugreek seeds/ methi
• 1/2 tsp black pepper seeds/ kali mirch
• 1 bay leaf/ tej patta
• 1 tsp chilli powder
• salt to taste
• 1 tbsp oil
• 1/4 cup water

Method:

1. Grind tomatoes and garlic in a blender. Puree it completely.
2. Heat the oil in a pan and add the mustard seeds, bay leaf, fenugreek seeds, black pepper seeds and fennel seeds.
3. When the seeds crackle, add the tomato garlic paste. 
4. Mix chiili powder and salt in the water.
5. Add water spices mixture in the pan and cover.
6. Cook till water evaporates and thick chutney is left.

Serve hot or cold. You can use this chutney for a week.

Tip: Having a party at home and wanna have finger food? Buy chips packet from the market and serve them with chutney. New version of salsa and nachos is ready!.

Event by Archana's Kitchen - Summer Fiesta

Instant Tomato Pickle / Chutney

Summers in India mean all the homes busy preparing various types of pickles. The spicy mango pickle and the tangy lemon pickle are the most common; but both these pickles are very time consuming, thus  I wanted something which was quick, spicy and tangy; it was with this idea that I prepared Tomato Pickle-it looks like chutney but the spices used are of pickle. Yummy and instant!!!

Ingredients:

• 5 tomatoes
• ½ tsp mustard seeds (rai)
• ½ tsp fenugreek seeds (methi dana)
• 1 tsp fennel seeds (saunf)
• 1 tsp sugar
• 1 pinch asafoetida (hing)
• 6 cloves garlic (optional)
• Salt to taste
• 2-3 Dry Red Chilies
• 2 tbsp Red Chilli powder (Lal Mirch)
• 3 tbsp Oil

Method:

1. Heat pan and dry roast mustard, fennel, fenugreek and dry red chillies.
2. In the blender blend together tomatoes, garlic and the above roasted spices.
3. Heat oil in the pan and add asafoetida in it. Then add the blended puree, salt, sugar and red chilli powder in it.
4. Cover it and let it boil till the consistency is running and water has evaporated. (The color will become dark red)
5. Once cool keep it in airtight container.

Serve it with rice, idli, dosa, sandwiches...almost all the dishes!