
Tangy Tomato Chutney

Winters are here and the body craves for some warm comforting liquids. Soups top the list. But discarding the fibre on the sieve made me think twice! I eventually managed to make a quick tangy chutney from the same and left my kids and family craving for more!
Ingredients
- Tomatoes - 4
- Carrot -1
- Gourd- 1/4 piece
- Fennel seeds-1/2 tsp
- Kalonji (onion seeds)-1/2 tsp
- Cumin seeds- 1/4 tsp
- Mustard seeds- 1/4 tsp
- Garlic pods-4-5 no.
- Dry red chilli-1
- jaggery- 1tsp
- salt- to taste
Method
- Steam the vegetables and make the regular tomato soup.
- After sieving the soup, transfer the fibre left on the sieve in a small bowl.
- Heat a heavy bottom pan and add the cumin seeds, mustard seeds, dry red chilli and fennel seeds.
- Dry roast them for a minute.
- Then add the garlic pods and the kalonji seeds.
- Again roast it for a minute.
- Now transfer the fibre from the soup into the pan.
- Dry it a bit and allow all the masalas to blend into it.
- Add salt to taste. Turn off the heat.
- After it is cooled blend it into a smooth paste. Add the jaggery.
- Ready to serve!
Tip: Add jaggery according to taste. Also you could expand your imagination and use more vegetables.
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