Hyderabadi Baghar Wali Chutney

Name: How to cook Hyderabadi Baghar Wali Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Baghar Wali Chutney

#cookpadindia #easy #everydaycooking Baghar in Hyderabadi simply means tadka. This is basically a Chutney with Tadka. Which is why it is named so. This one is slightly different from the routine one's. In this we first cook Tomatoes until soft and mushy and the raw smell completely gone. And then it is tempered generously. That's it. This one is a lovely looking Chutney well as yummy in taste too. This is a simple everyday Chutney that I make almost every Week. And sometimes twice a Week and relish it with Tala huwa Gosht and Tala huwa Keema as well as Hyderabadi Khichdi too. So it's basically a multipurpose one.

Ingredient

Food ration :

4-5 servings

Cooking time :

25-30 minutes

700 gm

Tomatoes finely chopped

1 tsp

Salt

1 tsp

Ginger garlic paste

2 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

1/2 cup

Coriander Leaves finely chopped

2-3

Green Chillies whole

2 tbsp

Oil

2 Springs

Curry Leaves

1 tsp

Cumin Seeds

Dry Red Chillies (optional)

Cooking instructions

* Step 1

Heat Oil in a Kadai. Add all the spices. Followed by chopped Tomatoes. Stir everything well. Cover and cook for about 15-20 minutes or until they are soft and mushy. The raw smell should fade away completely. Also add a little of chopped Coriander Leaves and Green Chillies too.

* Step 2

Prepare the tempering using all the ingredients listed under it. Pour it on the cooked Chutney. Mix well and serve. I did not add Dry Red Chillies but you can very well add it. I actually wanted to add only Green Chillies. Yum!