SHARING HIS TOMATO CHUTNEY RECIPE

Ingredients
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3 - 4 large tomatoes, roughly chopped
1 tbsp jaggery
1 tsp sativa seeds
1 tsp fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp black cumin seeds
1 tsp mustard seeds
2-3 red chillies (adjust to your spice preference)
10-12 curry leaves
2 tbsp groundnut oil
A pinch of asafoetida
Himalayan rock salt to taste
Cashews, Melon Seeds and Dried Coconut Slices, for garnish
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Steps
Dry roast sativa seeds, fennel, fenugreek seeds, black cumin and red chillies until fragrant.
Once cool, grind to a fine paste and keep aside.
Heat oil in a pan, add mustard seeds and allow them to splutter. Once spluttering, add asafoetida and curry leaves and fry until fragrant.
Add tomato chunks and cook until soft, add in spice mix and temper until fully cooked.
Add rock salt and jaggery as per taste.
Garnish with roasted dried coconut, roasted cashews and melon seeds
Store it in the fridge and use the tomato chutney as a condiment for your tea time staples.
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