This fresh and Tangy Tomato Spread has a permanent place in my refrigerator. I use it as a spread for my breads, chapattis or as a chutney with Idlies and Dosas an Indian breakfast delicacy.
- 1 kg of Tomatoes
- 3-4 tsp. of red chilly powder
- 1 tsp. of Fenugreek powder (Methi)
- Salt as desired
- A pinch of asafoetida (hing)
- 1 cup of oil
- 1 tsp of mustard seeds
Method: Select overripe but firm tomatoes which are juicy and deep red in color. Wash and chop them in small pieces. Discard seeds if you can.
Heat oil in a thick bottom wok or kadai and crackle mustard seeds in it. Add the diced and De-seeded tomatoes in it along with the juice.
Add rest of the ingredients and cook till all the juice is absorbed and the spread is thick in consistency and oil separates and floats on the spread. It will take about 20-30 minutes on medium heat to attain this consistency.
This spread stays good for about 15 days or more if refrigerated. Since the oil in it acts as a preservative to this Tangy Tomato Spread.
- A good travel food.
- Goes well with chapattis, and many Indian dishes.
- A good option for a sandwich in a jiffy.
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