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Ingredient
Tomato Garlic Chutney (Momo Chutney)
Introduce
Chef :
Jibita KhannaTomato Garlic Chutney (Momo Chutney)
This is a must Chutney whenever I make momo apart from the Schezwan Chutney and the Cilantro Tomato Chutney but it goes well with other dishes too like Parathas, Dal and Rice etc. Goes well as dip for various Fried Finger foods. I love this with Masoor Dal Pakoda and Phoolori / Besan Ka Pakoda .
You can add chopped onion and Cilantro etc. and turn it into Salsa and have it with Nachos and Papad etc.
I miss my mother's handmade chutney.
#toc4 #cookpadindia
Cooking instructions
* Step 1
Fire roast or boil the Tomatoes (if boiling boil for 20 minutes after cutting the top portion and making 2-3 slits on the tomatoes so that it peels off easily and boil the whole dry Chillies too along with it. If roasting directly, roast in fire ( gas stove or charcoal fire), in this case soak the chilli for an hour in hot water, so that the dry chillies soften up and it's easy to grind ).
Whatever you do peel the tomatoes before grinding.
* Step 2
Put everything in the mixer grinder and grind it into fine paste. Adjust salt. Serve with Momo, Parathas, Pakodas etc.
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