Tomato methi Chutney/Dip
Chutney is an excellent accompaniment to indian meals, sandwiches and any other savoury dish. Tomatoes are now eaten throughout the world and their consumption is believed to benefit the heart and especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer.
Tomato chutney is simple and yet tasty dip which can be enjoyed as a dip or a spread. Adding methi makes it healthy, which helps to reduce the cholesterol level, control diabetes.
Enjoy this chutney/dip as a healthy and tasty accompaniment.
Cooking time: 20-25mins
Preparation time: 15mins
• Roughly chopped tomatoes-3num
• Roughly chopped onion-1num
• Green chilli-3-4num
• Tamarind pulp-1tbsp
• Chilli powder-1/2tsp
• Fenugreek seeds-1tsp
• Cumin seeds-1tsp
• Chopped Alomnds-4-5num
• Oil-1tbsp + 1tbsp
• Mustard seeds-1tsp
• Curry leaves-5-6
• Methi leaves-1/2cup tightly packed
• Salt- as per taste
• Dry roast almonds for 2-3mins and add cumin seeds, fenugreek seeds until slightly golden, transfer it to a plate and blend to a fine powder as it cools down and set aside.
• Heat oil in the pan add chopped onion, tomato, chilli, tamrind pulp and saute for 5-7mins stirring in between.
• Add salt, sugar, red chilli powder mix well and cover and cook for 5-7mins more and as the tomatoes are mushy turn of the flame and let it cool down.
• Then transfer it to the mixer/blender and blend it to the smooth paste and set aside. (do not add any water while grinding)
• Heat oil in a pan add mustard seeds, as it crackles add asafoetida, curry leaves and saute for 20seconds
• Add chopped methi leaves and saute until the raw flavour of the leaves goes off and then add the ground tomato puree, ground powder mix well and simmer 4-5mins.
Serve hot with rice/ chapathi/dosas.
• Spice can be added as per your taste
• Can make this chutney just using tomato without onion