Curd Chutneys-3

1. Tomato Curd Chutney-2

 

Ingredients:

Curd  1 Cup

Tomatoes small   3-4   

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Turmeric  a pinch  

 

Method:

1. Clean the tomatoes and chop them finely.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
3. Now add the chopped tomatoes and fry on medium heat for a few minutes. Add salt, and sugar mix well cover and cook it till done. If needed add a little water. Let it cool completely.
4. In a bowl take the curd, add the tomatoes,  mix well. Garnish with coriander and serve. 

2. Tomato Curd Chutney-3

 

Ingredients:

Curd  1 Cup

Tomatoes small   3-4

Salt  To taste

Sugar  1/2 tsp or Jaggery grated   1tsp

Green Chillies    1 

Red Chilly Powder     1/2 tsp

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Oil   1 Tbsp

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Clean the tomatoes and wipe them dry.
2. Heat oil in a pan in  put the tomatoes in it. Turn them well so that they are coated with oil all over. Cover and cook on low heat. Turn them every few minutes, so that they are cooked form all sides. Cool, peel and mash them well.
3. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
   
4. In a bowl take the curd, add the tomatoes, salt, sugar or Jaggery and tempering mix well. Garnish with coriander and serve. 

3. Tomato -Ginger Curd Chutney

 

Ingredients:

Curd  1 Cup

Tomatoes Big  2

Ginger  A small piece

Green Chillies    1 

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Chick pea flour  1 Tbsp

Salt  To taste

Sugar  1/2 tsp

Oil   1 Tbsp

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Clean the tomatoes and wipe them dry. Chop them into pieces.
2. Clean and peel ginger and chop into pieces.
3. Grind green chillies and ginger to a coarse paste.
4. Heat oil in a pan in, add chilly ginger paste fry well. Add chopped tomatoes mixwell. Cover and cook on low fire till it is well cooked.
5. In a pan roast the chick pea flour. Cool it.
6. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
   
7. In a bowl take the curd, add the roasted chickpea flour and mix well. Now add the tomatoes, salt, sugar and tempering mix well. Garnish with coriander and serve. 

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