Tomato Chutney

-



Ingredients
  • 1kg ripe tomatoes
  • 500g sugar
  • Red chilies to taste
  • 30g mustard seed
  • 02 – 03tsp garlic (chopped)
  • 02 – 03tsp ginger (chopped)
  • 01 – 02cups vinegar
  • 50g sultanas
  • Salt to taste


Method
  1. Place a deep bottom pan with water and tomatoes to boiling water.
  2. Blanch tomatoes in boiling water for few minutes.
  3. Remove them from heat and put the tomatoes into cool water
  4. Remove the skin and cut it into pieces and set aside
  5. Grind the red chilies, mustard, garlic and ginger with the vinegar until it becomes a paste
  6. Place a deep bottom clay pot (don’t use any metal pans or pots) on medium low heat
  7. Add the remaining vinegar and the tomatoes to the pot and boil until tomatoes get soften
  8. Add sugar and the grounded ingredients and stir well  
  9. Cook in low heat until the mixture get thicken
  10. Add sultanas and salt to taste, cook further few minutes
  11. Once the mixture get thicken as a cream get off from the heat and simmer for few minutes
  12. Stack the mixture in an air tight clay or glass vessel

Popular posts from this blog

Aligatapera Drink (Avocado Drink)

-
Image
Ingredients 02 – 03 ripped avocado 01L Cold milk 08 – 10 ice cubes Sugar to taste 02 – 03 drops of vanilla (optional) Method Peal the avocado and remove the seed. Add avocado, and 500ml cold milk and blend until it becomes a smooth paste Add sugar to taste and blend another 1 minute Add remaining 500ml cold milk, fed drops of vanilla and ice cubes and blend another 1 minute Serve chilled Tips:  You can add a scoop of vanilla ice cream top and serve, which makes it more delicious
Read more

Yeast Rotti

-
Image
Ingredients: 02 cups of whole wheat flour or all purpose flour 1 1/2 tsp fresh yeast 1/2 cup warm water  01cup of water  Salt to taste  Flour to Dust  Butter or ghee for greasing the pan  Method Dissolve the yeast in ½ a cup of warm water and keep aside Mix salt with flour and sieve Put the flour mixture into a large deep round bowl Make a hole in between the flour and add about a cup of water. Mix the flour and knead to make stiff dough. (Keep the dough rest for 15 minutes) Slowly sprinkle the yeast mixture over the dough and remain kneading it till it becomes smooth and not sticky. Cover with a damp cloth and keep aside for another 30minutes. Divide the dough into equal round portions depending on your needs. Dust the ball with flour and roll it out. Place a thava pan on medium low heat and grease with butter or ghee Cook the rotti 2-3minutes until it spotted with dark brown spots Serve hot with a coconut chutney, fish or meat red curry Tips:
Read more

String Hoppers Pilau with Shrimps (Indi Appa Pilau)

-
Image
Ingredients 25 string hoppers 1 medium-sized carrot, cut into thin strips (Julian Style) 1/2 leek, cut into thin strips (Julian Style) 1 medium size tomato 2 eggs, beaten 25g green peice (pre cooked) 6 king shrimps, cleaned 7 chopped 1/2 medium-sized red onion, finely chopped 3 green chilies, finely chopped 2 garlic cloves, finely chopped 1/2 cm piece of fresh ginger 2 cardamom pods  1 clove Pandon Leaves & Curry Leaves salt to taste 2 tbsp ghee or margarine 30 g friend cashew nuts 20 g fried sultanas Methods Break the string hoppers into pieces and keep a side Heat the skillet or wok under low heat and add 2tbsp ghee or margarine. Once it’s melted add finely chopped red onions, green chilies, garlic, ginger, cardamom, cloves, pandon leaves and curry leaves and place the heat into medium low Once the added ingredients fried, add carrots and leeks and turn the heat down Cook those 2 – 4 minutes and add the beaten eggs and mix it with the cu
Read more