(Tomato Chutney)


Tomatoes (Large) – 6 nos.
Green Chillies – 4 nos.
Asafoetida – pinch
Oil – 2 tblsp.
Ginger – 1” piece
Coriander powder – ½ tsp.
Turmeric powder – ½ tsp.
Sugar – ¼ tsp.
Salt – to taste


  1. Wash and cut the tomatoes into small pieces.
  2. Heat 2 cups of water. Add chopped tomatoes in them. Stir.
  3. Add finely chopped ginger, coriander powder, turmeric powder, salt and sugar. Mix thoroughly. Cook for 10 minutes.
  4. In a separate pan, heat oil on a medium flame. When hot, add asafoetida and chopped green chillies. Allow it to temper.
  5. When the green chillies start popping, remove the pan from the flame and add the contents to the tomato mixture. Mix well and cook for some more time till the chutney becomes thick in consistency.
  6. Serve hot, garnished with chopped coriander leaves.

To serve

For lunch – can be eaten with Chiblaro.
For dinner – can be eaten with Phulko.

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