Can I have the recipe of tomato chutney and tomato pickle. How long can they be preserved?
Misha To make tomato chutney, take 1 kg tomatoes. Wash, clean, cut into small pieces and keep aside. Put oil in handi, put jeera – 20 gms , ginger – 20 gms, chana dal – 10 gms, red chilli whole – 8 and chopped tomatoes. Add salt and tamarind – 5 gms. Also add jaggery – 10 gms. Cook for 10 minutes and put in mixer to make paste. For tadka, put curry leaves, chana dal, mustard seeds and 3-4 pieces of whole dry red chillies in hot oil. Put this tadka on top of chutney. Serve chutney chilled. Pickle and chutney can be preserved in fridge for 3-4 days. Tomato pickle: Take 1 kg fresh tomatoes. Wash and fry in oil, remove skin, chop tomatoes and keep aside. Make coarse paste. Take mustard oil – 4 tbs, add rye – tsp, kalongi – 1/2 tsp, methi seeds – 1/2 tsp and sounf. To this, add chopped tomato paste and cook for 15 minutes. Add salt, red chilli powder – 1 tsp, lemon juice – 30ml, jaggery – 5 gms and continue cooking for 5 to 8 minutes. Cool and store in fridge. Queries can be mailed to hydph
