Tomato Chutney/ Pachadi

Ingredients

Tomato's 3 Nos
Turmeric Powder 1/2 Tbsp
Chilli Powder 1 1/2 Tbsp (more if you want more spicy since it is chutney)
Methi Powder 1/4 Tbsp (FenuGreek Powder)
Oil 4 Tbsp
Salt to Taste


Preparation Steps


Step 1: Wash Tomato's and cut into small pieces.

Step 2: Place pan on stove top add oil, once hot add the cut Tomato pieces in the pan. Allow them to cook simmering the stove for a long time until Tomato's are cooked half way to smooth paste. (All the water or juices released from the Tomato's should evaporate while cooking. This is a very important step.) Do not close the lid of the pan keep it open so that water/ juices extracted will evaporate. Cook time may be around 15-20 min.

Step 3: Add salt to taste, turmeric powder and chilli powder, mix well. Allow it to further cook for next 10 min. By this time you should see oil separating from the mixture/ the mixture getting sticky to the pan. This is good indication that the water content in tomato's evaporated and tomato's are well cooked for the chutney.

Step 4: Add methi powder mix well and let it further cook for 2-3 Min's. Then take out the mixture in a serving bowl. At the same time place another small pan on stove top add 1 Tbsp of oil, once hot add 1 Tbsp of mustard let them splutter, add a pinch of methi powder again in the oil, take if off the stove.

Step 5: Mix the oil mustard mixture with the tomato mixture in a bowl and mix well.Taste and add salt if needed.

Cool the hot red tomato chutney is ready to eat with rice or roti (bread).

Tip: If you like garlic, cut garlic in to small pieces fry in oil and add to the tomato chutney mix well. Enjoy the Tomato chutney with Garlic taste also.