If making tomato chutney for rice, avoid making it runny and cook the tomatoes until the moisture evaporates completely. I have not used tamarind, you can add in a bit for that unique flavor and taste. If you do not eat garlic, then just use ginger. Basil Chutney Thai Basil Chutney Indian Style Marwa Chutney Pesto Sauce RecipeVideo Content :1 How to make basil chutney2 How to make pesto sauce3 Toma. Traditionally raw garlic is added to most chutneys but roasting it reduces the pungent smell. Garlic or ginger – Garlic or ginger is one of the key ingredients in any chutney to add a unique aroma. If you love the flavor of roasted peanuts then do try them. In recent times, we have been loving peanuts in this tomato chutney. Peanuts or dal – In some parts of Andhra pradesh, chana dal & urad dal are used to make most chutney varieties as both these roasted lentils help to balance the heat and add a nutty aroma & taste. However if you are diet conscious you can skip it. Tempering tomato chutney with mustard, curry leaves & red chilli takes it to a new level and adds aroma. The color of the chutney may vary based on the type and number of red chilies used. Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. Grind them all to a nice paste till they are smooth Take the ground chutney in a bowl and season it with mustard seeds. In the onion tomato chutney recipe, the amount of onions, tomatoes and red chilies can also be altered to suit ones taste. Instructions Add all the ingredients to the blender. 1 Cup 250ml Basil Chutney Recipe Method: Pluck the leaves from basil plant and wash it once or twice under running water Take it to the mixer along with other ingredients. For extra heat do add in some green chilies. We do not eat very spicy foods so I have used red chilies. Also red chilies will yield a bright color to the chutney. However they can be replaced with green chilies but the chutney turns out to be extra hot. Red chilies are most commonly used to add spice and heat to the tomato chutney. You can also replace onions with shallots. However onions are an optional ingredients and can just be skipped in the recipe. Onion tomato chutney – Onion is one of the main ingredient used to bring in a mild sweet aroma and balance the tang from tomatoes. Here are the variations you can make to your tomato chutney using the following ingredients. There are tons of variations one can make to the basic tomato chutney. A tadka or tempering to the refrigerated chutney brings back freshness to the chutney. Tomato chutney can be made ahead & refrigerated for 2 days. I also smear this over the rotis for making kathi rolls for my kids. Smear the chutney on bread or rotis then add your favorite filling. mint chutney is recipe my is making in my really taste very nice.after reading ur hub i got to know the benefit of mint. I also use this tomato chutney to serve with snacks, sandwiches, pakora and rolls. Most South Indians serve chutney with breakfasts like idli, plain dosa, medu vada and even with plain rice & ghee.
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