required:tomatoes-2 big,water-to blanch tomatoes,oil-1&1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,turmeric pd-2 pinches,red chilli pd-1/4 th tsp,salt-according to taste,hing-a pinch,curr leaves-few
method
put the water for boiling.make a cross like cut on tomatoes and blanch for 2 min or until the skin curls up.remove from water and peel.now grind to a puree after they cool down.heat the oil and tip in mustard seeds,dry red chillies,hing.when the mustards pop,add the curry leaves and pour the puree into the pan.tip in salt,red chilli pd,turmeric pd.cook on medium flame until the oil seperates.if using sour variety no need for tamarind paste.if the tomatoes are not sour then add the tamarind paste before the oil seperates from the chutney.this stays good for 20 days.serve with pesarattu
method
put the water for boiling.make a cross like cut on tomatoes and blanch for 2 min or until the skin curls up.remove from water and peel.now grind to a puree after they cool down.heat the oil and tip in mustard seeds,dry red chillies,hing.when the mustards pop,add the curry leaves and pour the puree into the pan.tip in salt,red chilli pd,turmeric pd.cook on medium flame until the oil seperates.if using sour variety no need for tamarind paste.if the tomatoes are not sour then add the tamarind paste before the oil seperates from the chutney.this stays good for 20 days.serve with pesarattu
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