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Monday, May 4, 2020

Tomato chutney with dates and jaggery


Method:

  1. Slice pitted dates into strips and soak in water if necessary 
  2. Chop tomatoes into bite size pieces. 
  3.  In a sauce pan, add about 1 tablespoon refined cooking oil. I don't like my chutney oily. Best if you can cook it without oil while dry roasting the spices.
  4. Add a pinch of panch phoron, take care not to burn the spices.
  5. Add the tomatoes and dates. Cook well. Mash some tomatoes with your laddle. You may also blend a portion of the chutney now to make it thicker.
  6. Add jaggery to taste. You may also add julienned ginger and raisins.

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