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Categories:
vegetable oil cumin seeds coriander seeds onion fenugreek seeds anise seeds Curry red onion garlic red chile pepper tomatoes turmeric salt
Viewed: 44 - Published at: 5 years agoIngredients
- 1/4 cup vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon onion or Nigella seeds
- 10 fenugreek seeds
- 1/2 teaspoon anise seeds
- 5 curry leaves
- 1 small red onion, chopped finely
- 2 garlic cloves, chopped finely
- 2 to 3 teaspoons dried red chile pepper
- 1/2 kilo tomatoes, chopped finely
- 1/2 teaspoon turmeric
- Salt, to taste
Method
- In a saucepan over medium heat, add the oil, cumin, coriander, Nigella, and fenugreek and anise seeds and allow them to splutter for a few seconds.
- Next, add curry leaves and allow them to cook for 10 seconds.
- Add the onion and garlic and cook until brown. Add dried red chile pepper, tomatoes, turmeric, and salt.
- Cook on medium heat until the tomatoes are soft and the oil rises to the top of the chutney. Remove from heat and keep for up to 5 days in an airtight container in the refrigerator.
