Garlic- Tomato Chutney


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A unique twist has been given to the simple garlic chutney by adding tomatoes and spring onions to it. Tomato gives it the much needed tang, while the coriander and spring onion greens add to the crunch and earthy flavour. This chutney compliments mint and masoor rolls and whole wheat salad wrap.

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Preparation Time: 
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Makes 11 tbsp
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Ingredients

2 whole dry kashmiri red chillies , soaked in
warm water for 10 minutes and drained
1 tsp olive oil or refined oil
1/4 cup finely chopped spring onions whites
6 tsp finely chopped garlic (lehsun)
salt to taste
1 cup finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
1 tbsp tomato ketchup
1 tbsp finely chopped spring onion greens

Method
  1. Drain the soaked chillies and chop them finely.
  2. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a slow flame for 4 to 5 minutes till the onions turn translucent.
  3. Add the chillies and salt and sauté on a slow flame for 30 seconds.
  4. Add the tomatoes and ¼th cup of water and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft. Mash lightly with the back of a spoon, while stirring continuously. Keep aside to cool.
  5. Add the coriander, tomato ketchup and spring onion greens and mix well. Use as required.
RECIPE SOURCE : Wraps and RollsBuy this cookbook

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