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#TomatoChutneyRecipe #BengaliTomatoChutney #ChutneyRecipeByMasalaKitchen #TamatarKiChutney #KhattiMeethiChutney
आज मसाला किचन में बन रही है टमाटर की चटनी 2 तरह से | टमाटर की खट्टी-मीठी और चटपटी चटनी जो खाने का स्वाद कई गुना बढ़ा दे | टमाटर की चटनी बनाइये और इसे 2 महिने तक स्टोर करके रखिये टेस्टी इतनी की बार बार बनाएंगे | इंस्टेंट सॉस, टोमेटो केचप रेसिपी, लाल चटनी रेसिपी, टोमेटो सॉस, मोमोस चटनी, गार्लिक चटनी, टमाटर की लौंजी, टमाटर की बंगाली चटनी, तड़के वाली चटनी, सॉस रेसिपी, रेड सॉस, टमाटर ग्रेवी, लहसुन-टमाटर की देसी चटनी जो किसि भी खाने का स्वाद दुगुना कर देगी | टोमेटो सॉस, चटनी बनाने का आसान तरीका | चटनी रेसिपी/टोमेटो सॉस रेसिपी शेयर करना न भूले | मसाला किचन | पूनम देवनानी रेसिपी
INGREDIENTS:
* Tomatoes(टमाटर) - 1/2 KG
* Dry Red Chili(सूखी लाल मिर्च ) - Some
* Dry Kashmiri Red Chili(सूखी कश्मीरी लाल मिर्च ) - Some
* Water(पानी) - For boiling
* Salt(नमक) - 1 Tbsp
For Tadka:
* Oil(तेल) - 4-5 Tbsp
* Mustard Seeds(राई) - 1/2 Tsp
* Asafoetida/Hing Powder(हींग) - 1/4 Tsp
* Garlic Paste(लहसुन का पेस्ट) - 1 Tbsp
* Coriander Leaves(धनिया पत्ती) - For granishing
For Panch Phoran Masala:
* Cumin Seeds(जीरा) - 1 Tsp
* Fennel Seeds(सौंफ) - 1 Tsp
* Fenugreek Seeds(मेथी दाना) - 1/2 Tsp
* Nigella Seeds(कलौंजी) - 1/2 Tsp
* Mustard Seeds(राई) - 1/2 Tsp
* Asafoetida/Hing Powder(हींग) - 3-4 Pinch
For Bengali Chutney:
* Tomatoes(टमाटर) - 1/2 KG
* Oil(तेल) - 2 Tbsp
* Bay Leaf(तेज पत्ता) - 1
* Turmeric Powder(हल्दी पाउडर) - 1/4 Tsp
* Salt(नमक) - 1 Tsp
* Kashmiri Red Chili Powder(कश्मीरी लाल मिर्च पाउडर) - 1/2 Tsp
* Sugar(चीनी) - 1/4 Bowl/3-3.5 Tbsp
* Dates(खजूर) - 1/4 Cup
* Cashew Nuts(काजू) - Some
* Raisins(किशमिश) - Some
* Mango Bar/Aam Papad(आम पापड़) - Some
RECIPE:
For Tomato Chutney, take some Tomatoes, wash them & cut the upper part from them. Then take half of the Tomato & slit them, keeping them join on the other side in a center. Keep the pan on the flame, put slit Tomato, Dry Red Chilli, Dry Kashmiri Red Chilli & boil them till it gets soft. Then turn the flame off & let it cool down properly. Grind all boiled Dried Chilli In the jar & make a fine paste. Then remove the skin of the boiled Tomato & crush them with the masher. In the same pan, put mashed Tomato, Chilli Paste & cook a while. Then put Salt, stir it gradually & crush the Chutney with the serving spoon.
For Chutney Tadka, keep the tadka pan for heating, put Oil, Mustard Seeds, Asafoetida/Hing Powder, Garlic Paste & saute them well. At last, put the Tadka on the Tomato Chutney & garnish with Coriander Leaves. Let it completely cool down & then keep it in the ait-tight jar & enjoy it for a long time.
For Panch Phoran Masala, Take some Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds, Mustard Seeds & Asafoetida/Hing Powder.
For Bengali Tomato Chutney, take some Tomatoes, wash them & cut them into pieces. Then keep the pan on the flame, put Oil, Panch Phoran Masala, Asafoetida/Hing Powder & saute them on a medium flame. Then put the Bay Leaf, Turmeric Powder, chopped Tomato & some Salt in it. Stir the Chutney again and again in between and mash the Tomatoes while cooking. Then put some Kashmiri Red Chilli Powder, Sugar, chopped Dates, Cashew Nuts, Raisins, Mango Bars & some Water. Turn the flame slow, cover & let it be cooked for some time. Turn the flame off and the Bengali Tomato Chutney will get ready to serve. Let it completely cool down & then keep it in the ait-tight jar & enjoy it for a long time.
Tip:
Place the chutney jar in the fridge for long time use.
You can also use Jaggery/Gud instead of Sugar.
मेरी और भी बहुत सारी टेस्टी रेसिपी आप यहाँ लिंक पर क्लिक करके देख सकते है
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