Total Time
45mins
Prep 15 mins
Cook 30 mins

Got this from the "Young Times" magazine, sounds darn good!

Directions

  1. Roast tomatoes and green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done.
  2. Allow it to cool slightly.
  3. Peel off the outer skins of both tomatoes and green chillies.
  4. De-seed the chillies and chop.
  5. Chop tomatoes as well.
  6. Roast cumin seeds on a griddle.
  7. Powder them coarsely.
  8. Mix tomatoes and green chillies with the rest of the ingredients.
  9. Grind coarsely and voila!
  10. Tomato chutney is ready!

Reviews

(1)
Most Helpful

Almost like my favorite Indian restaurant! I added 1 tsp of garam marsala because I didn't think it had enough flavor with just 1/2 tsp. I'm not sure if I used the right kind of chilies, but they were long and green and not too spicy, so I guess they were perfect for me. Thanks!

Bippie November 24, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a