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Tomato And Fenugreek Chutney Recipe
How to make tomato and fenugreek chutney
About Tomato and Fenugreek chutney : This is a special and unique chutney recipe which has bursting flavours of fenugreek (methi) seeds and tangy tomato. You can enjoy this chutney with dosa, idli, vada, rice and even parantha.
- Total Cook Time 25 mins
- Prep Time 15 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Tomato And Fenugreek Chutney
- 2 Small Onion (chopped)
- 1 tbsp Chilli Powder
- 4 small Tomato (chopped)
- 2 small Green Chillies
- 1 tsp Mustard Seeds
- 3 pieces Dry Red Chillies
- 1 tsp Urad dal
- 1 cup Fenugreek leaves
- 1/4 cup Coriander Leaves
- 6 sticks Curry Leaves
- 2 tbsp Tamarind Paste
- to taste Salt
- 3 tsp Oil
- 1 tbsp Roasted chana dal
- 1/2 tsp Cumin
- 1 tsp Ginger (chopped)
- 1.5 cup Beetroot (chopped)
- 3/4 cups Water
- 1 cup Grated Coconut
How to Make Tomato And Fenugreek ChutneyHideShow Media
In a pan pour some oil, add red chili powder, urad dal, onion, fenugreek leaves, coriander leaves, green chili, tomatoes. Sauté the mixture till moisture is absorbed and ingredients is cooked.
Add in tamarind water and season the mixture with salt.
Grind the mixture and keep aside
Heat oil add mustard seeds, curry leaves and red chili for tempering.
Mix the tempering mixture with the chutney.
Heat 3 tsp oil in kadai and roast urad dal, chana dal, cumin and 3 dried red chilli. Add ginger, beetroot and salt.
Saute for 2 minutes, add water, cover and cook for 10 minutes. Cook until the beetroot is cooked.
Cool completely, and transfer to the blender. Add in grated coconut and tamarind pulp
Blend to smooth paste adding more water if required.
Now prepare the tempering by heating oil. Add mustard, urad dal, dried red chilli, few curry leaves and allow to splutter.
Pour the tempering over beetroot chutney and mix well.