- Preeti Shridhar
A tangy accompaniment for rice and stuffed parathas.
Tomatoes are in season right now. Make the best use of them. I prefer to make chutneys and ketchup at this time.
Tomatoes 2 cup finely chopped
Vegetable oil 2tbsp
Green chilly 1 chopped.
Tamarind paste 2 tbsp
Ginger paste 1 tsp
Sugar 4 tsp
Salt 1/2tsp or To taste
Roasted cumin pd 3/4 tsp
Red chilly pd 1/2tsp
Heat oil in a pan.
Add green chilly and chopped tomatoes.
Stir , cook for a minute.
Add salt and ginger paste , cover and cook till tomatoes turn mushy.
Keep pressing the tomatoes with the back of a spoon.
Add tamarind paste, salt, sugar, red chilly pd and cumin pd .
Mix well , cook till slightly thick.
Taste and adjust salt and sugar.
Stays fresh for 4-5 days in the fridge.
You can also freeze it.