Tomato Kasaundi Recipe

By | Published | Pickles, Tomato | No Comment

Tomatoes – 1 kg, firm and ripe
Oil – 1 cup
Turmeric Powder – 1 tsp
Chilli Powder – 1 tblsp
Sugar – 1 tblsp
Vinegar – 1 cup
Salt – 1 tblsp or to taste

Grind to a fine paste:
Garlic – 12 cloves
Ginger – 1/2 inch piece
Green Chillies – 6
Fenugreek Seeds – 1/2 tsp
Mustard Seeds – 2 tsp

For Seasoning:
Mustard Seeds – 1 tsp
Asafoetida – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Green Chillies – 6, slit
Garlic – 6 cloves, minced
Ginger – 1/2 inch piece, minced
Curry Leaves – 2 sprigs

1. Wash, wipe and cut tomatoes into medium pieces.
2. Grind ingredients in vinegar and set aside.
3. Heat oil, add seasonings, one by one.
4. When fenugreek seeds are browned, add slit chillies, minced garlic and ginger and curry leaves.
5. Stir fry.
6. Add ground masala and continue to fry, adding chilli and turmeric powders till oil surfaces.
7. Add tomatoes, fry for a while.
8. Add salt, sugar, vinegar (if any left) and simmer mixture till chutney consistency.
9. Cool and bottle.
10. Serve with bread or chapathis.

Tip: If refrigerated, it will keep for a month.

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