This recipe is adapted from my mom, who used to always make this and in no time my brother and I would finish it.This chutney can last for up to two days, on any travel journey even if it is not refrigerated .It has always been my favourite chutney and with very little effort, it can be a very good accompaniment for any main dish.
2cups chopped tomatoes
2cups chopped onions
2tbs refined/groundnut/olive/mustard/sesame oil
4 pieces of green chillies, finely chopped,
1 inch ginger piece, finely chopped
1/2tsp turmeric powder
1 tsp coriander powder
1/2tsp garam massala
salt to taste
Heat oil in a pan and add chopped onions and ginger. Add tomatoes and chillies, when the onions turn transparent.Add turmeric, coriander and 1/2 cup of water and cook on low flame for 20 minutes. After 20 minutes, add salt and garam massala and cook for about 5 minutes, until all the ingredients are mixed well and all the water has been evaporated. Serve with parathas. I served mine with Raw Papaya Parathas.
The quantity specified here, serves 2. You can double it as per your requirement and refrigerate for 4-5 days. They taste better by the day :)
My tastebuds: surely a winner!
This is my submission to this week's Weekend Herb Blogging, hosted by The Crispy Cook and Cook Almost Anything.