Ingredients with Measurements:
- 2 cups chopped tomatoes
- 1 cup fresh methi (fenugreek) leaves
- 1/2 cup chopped onion
- 2-3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp red chili powder
- 1 tsp salt
- 1 tbsp oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds and mustard seeds.
2. Once the seeds start to splutter, add chopped onions and garlic cloves. Saute until onions turn translucent.
3. Add chopped tomatoes, fresh methi leaves, red chili powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.
4. Turn off the heat and let the mixture cool down.
5. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
6. Transfer the chutney to a serving bowl and garnish with fresh methi leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 60
- Fat: 3g
- Carbohydrates: 8g
- Protein: 2g
Substitutions for ingredients:
- Fresh methi leaves can be substituted with dried methi leaves or kasuri methi.
- Red chili powder can be substituted with green chilies or black pepper.
Variations:
- Add roasted peanuts or sesame seeds for a nutty flavor.
- Add grated coconut for a creamy texture.
- Add tamarind paste or lemon juice for a tangy taste.
Tips and tricks:
- Use ripe and juicy tomatoes for a flavorful chutney.
- Adjust the amount of red chili powder according to your spice preference.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh methi leaves or chopped coriander leaves.
Garnishes:
- Fresh methi leaves
- Chopped coriander leaves
Pairings:
- Serve with Indian snacks like samosas, pakoras, or vada pav.
- Use as a spread for sandwiches or wraps.
Suggested side dishes:
- Serve with steamed rice or roti.
Troubleshooting advice:
- If the chutney is too thick, add a little water to adjust the consistency.
Food safety advice:
- Wash the methi leaves thoroughly before using.
Food history:
- Chutneys are an integral part of Indian cuisine and have been around for centuries.
Flavor profiles:
- Tangy, spicy, and slightly bitter.
Serving suggestions:
- Serve as a condiment or dip.
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Region: Indian