Relish the Taste of Summer With Easy Homemade Pickling
hello, namaste, salaam walaikum, sat sri akal welcome back to another session with your vahchef at vahrehvah.com today i want to show you one of the mostrequested chutney on my site lot of viewers wanted to know how to make atomato chutney and tomato chutney definitely is my favorite in restaurants we might always serve tomato chutney which is really hot so today we're going to make that chutneyfor this preparation you need a quarter tomatoes just cutthem into small pieces so it cooks faster
some cummin seeds, mustard seeds curryleaves, salt some diced green chili we are going to cook this green chili to i love my tomato chutney really really hot if you don't have green chili you could useeven red chili whole and fry them tamarind you know every chutney needs good amount of sourness even though tomatoes have sourness as we need littleextra sourness that's why we're going to add some tamarindlittle pieces of ginger garlic in my chutneys i use large amount of garlicgarlic is a lot of medicinal values you can go and read on the web and my chutney without garlic is incomplete i got some cashew nut you don't need touse cashew nut you can use channa
dal also you can use fried channel dal if you want to use any other nuts youcan use that coconut powder little bit hing to prepare this tomato chutney add some oil in a hot pan some red chillisee i wanted to even though i'm adding green chili red chili has it own verynice flavor i love that flavour for my tomato chutney what i do is add a little bit of whole red chili then i'm going to use a little bit of mustard seeds add little bit of cumin seeds to thispreparation i have a little bit of ginger i'm goingto add it and a piece of garlic
this frying of garlic and ginger is myimportant stuff to my preparation of chutney you know because this garlic gives verynice flavour and i really love it then add green chillies take little bit tamarind you knowjust take a lemon size of tamarind for maybe you know ten tomatoes that should be good so what you're goingto do you're going to make this tamarind we're going to remove all the seeds ok and then add the tamarind into this oilother important thing see when the tamarind
fries in the oil it gives very nice flavor. see cooking is an art because you have to dothis step by step because you want to get the best flavour of the ingredientsespecially when you're eating chutney add any nuts if you have ok now i have added cashew nut because youall know by now that i love cashew nut lot of my chutney's lot of other preparations imake it with cashewnut in india because the cashew nuts are so expensive lot ofpeople use chana dal daliya fried channa dal in this preparation andthey give an excellent taste and a little bit different flavors
so here i am using cashew nuts you can goahead and use chana dal little bit of curry leaves and hing, hing is again optional for my chutneys i love little little bit hing add lot of tomatoes okay and then add some sauce little bit sodear friends now you have to cook these tomatoestill they are nicely mashed up and then we're going to make it into a chutney so you know this is the basic tomato chutney
now let's look into the variation you knowthis is our basic tomato chutney we are going to make little bit variation and ok soadd little bit of mint your tomatoes and these mint gives a verynice flavour as a kid whenever my mom makes this mint chutney i love to have a chapati along with it andit tastes excellent and sometimes i just add little bit ghee on rice and this chutney goes really super we can do another variation here by adding coconut okay see cocunut iadd it only when i'm going to eat the within the same day or next if i wantto keep this chutney for a week
i don't add coconut but you can ahwhat a flavor what a flavor what i'm going to do i'm going toadd some coconut for this because i'm going to finish this chutney in the nexttwo days now once you add all these ingredientscover it up and cook it on a slow flame one of my aunts she makes excellent tomato chutney and when she cooks this chutney she cooks cover this mixture for twohours she simmers it simmers it and you should taste her chutney wow !!! out of the world so you know you can cook slowly in aslow heat
you don't want anything to bond andwithin the steam let it cook for like 30 minutes then we're going to make achutney and taste it just today morning got this email from this young lady andher little daughter mayuri she's just three and she says sheloves to watch my show so i love you mayuri keep watching my show and tell yourmom to cook whatever you like on my show okay okay let me check ah oh my god today i'm going to addsome ghee to my rice wohoo!! now this all the mixture is cookedi'm cooking these dishes because of my cousin mr. kamlesh nakka is in my studio and this guy you know he's going
out of town and i wanted to cooksomething before you know he leaves so i'm going to make some tomato chutneysome mango rice and then we're going to cook some chicken for him okay see i do not like to make veryfine paste of this chutney i like it little bit see like my dinchik dinchik you know make it a little bit grainydon't make it really fine paste make it little grainy that gives you to thegrandmother feel of the chutneys so we're going to add it here ahh into the blender if you want toadd some water you can go ahead and add
water here and let's make it when i addsalt here and mix it real good wow awesome this is just like my mom's chutney this ishow my dad likes it so this is not yet complete we're going to give a temperingto this dish to make it a little bit crunchy with little nuts in it so we gonna make a tempering i alwayslove to use the deshi ghee in my tempering add little bit of red chilliadd some mustard seeds little bit of cumin seeds and i like to uselot of urad dal make sure that urad dal is slightlycolored if you want to add a little bit of
again hing powder you can do it ok add curry leaves and then pour it over the chutney. see this last finishing touch we do gives a very nice flavour and thenespecially when you eating fresh you know that crunchy lenthil gives a very nice taste this is a superb chutney i suggest you alltry to make this add little mint and little coconut and it makes it even moreflavorful and tasty i hope i have satisfied allmy viewers who requested for the tomato chutney and i hope you enjoyed learningto make this chutney with your vahchef and remember that vahrehvah is all about inspiring others to cook
so please post your cooking tips andrecipes at vahrehvah.com so others may benefit from your greatcooking thank you!!!!!
