Easy tomato chutney recipe for travelling
TOMATO PICKLE OR CHUTNEY FOR TRAVEL / TOMATO THOKU
INGREDIENTS
- Tomatoes chopped – 4 big
- Oil – 2 or 3 tbsp
- Garlic crushed – 1½ tsp
- Red chilli pwdr – 1 or 11/2 tsp or as per taste
- Turmeric pwdr – ¼ tsp
- Salt as per taste
- Sugar – 1/4 tsp [ optional ]
CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/LqKyfmYoHg8
METHOD
Heat oil in pan .
Add garlic paste and fry till raw smell leaves.
Add tomatoes + salt and mix well. Stir fry for a min .
Cover and cook till the tomatoes becomes soft and mushy and release oil .
Now open the lid and stir in between .
Cook on medium flame .
Add turmeric + chilli pwdr + sugar and mix well.
Simmer on low flame till complete oil separates .
Off the flame and store it in a clean container and use it whenever required .
Serve with chapati for travelling food ,South Indian brkfast or even curd rice.
NOTES.
- After cooking , the tomato shrinks to ¼ of it actual volume.
- You can add onion also but avoid if making for travelling .
- Used for travelling.
- Can be stored in fridge for long time.
- You can also add sambar pwdr together with chilli pwdr.
- Don’t grind the tomatoes.
- Adding salt with the tomatoes always helps the tomatoes to sweat fast .[cook fast]
- Instead of sugar you can use jaggery.
- You can also temper with mustard seed + fenugreek seeds or roasted fenugreek pwdr + curry leaves. Fenugreek seeds give more flavour but don’t burn it .
- You can use gingelly oil.
- Wash the tomatoes and pat dry it.
- You can store it for more than 10 days, don’t reduce the oil. Don’t touch with bare hands, use clean dry spoon.
- Use ripe tomatoes.
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