Sweet Tomato chutney made in a quick and easy way using a pressure cooker. You can make it fresh in small quantities as and when required as it hardly takes 10 minutes from start to finish. You can serve it with parathas, mathis or puris.
Tomatoes .... 3-4 (cut into big chunks)
Demerara Sugar .......... 1/2 cup
Apple cider vinegar .... 1/4 cup
Green cardamoms ... 4
Cinnamon ............. 1 inch piece
Bay leaves ........... 1
Black cardamom ... 1
Kummel seeds or shahi jeera .. 1/2 tsp
Kalonji / onion seeds ... 1/8 tsp
Dry red chillies ............. 2-3
Salt ................. 1/8 tsp
Oil .................. 1 tbsp
1. Heat oil in a pressure cooker and add the whole spices.
2. Reduce the flame and add all the remaining ingredients.
3. Close the pressure cooker.
4. After one whistle (when the pressure is full) reduce the flame and simmer for 5 minutes.
5. Allow it to cool. Fill in the sterilized jar.
Yield - about 1 and 1/2 to 2 cups
Note: If you want the colour to remain clear and lighter use normal sugar. I like using demerara sugar.
Looks so yummyReplyDelete
Shoba Ji this sweet and chilli Tomato sauce makes me drool here, perfect dip for rotis.. combination of kalonji, bay leaf, black cardamom will emit a heavenly aroma to this sauce, as usual this also a hit healthy post..ReplyDelete
Thanks for liking Sujitha.Delete
Can feel the taste of this delicious pickle by seeing your pic. Looks amazing and simple too !ReplyDelete
Thank you Priya.Delete
Absolutely delicious and lipsmacking chutney that will certainly not last for a very long time at home.ReplyDelete
True Vidya.. love it with parathas and puris.Delete
Such a delicious looking chutney full of flavors from the spices used and so easy to make. I've bookmarked this recipe and make it soon.ReplyDelete
My mum used to make this chutney when there are not fresh veggies available during summer. So tasty!ReplyDelete
Yes dear.. it makes a very light meal combined with parathas and puris in summer.Delete