Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Tamatar Ki Chutney
 
 
Prepration: 15 mins.
Cooking: 22 mins.
Serves 1½ Cal/Ser 60
 
Ingredients
½ kg tomatoes - chopped finely
½ onion - chopped
2 tbsp chopped garlic, 1” piece ginger - grated
1 tsp red chilli powder, 1 tsp salt, ¼ tsp pepper
½ cup sugar, ¼ cup vinegar
1 tbsp raisins (kishmish) - cleaned
2 almonds - cut finely
5 green cardamoms (chhoti elaichi) - deseeded & powdered
BAGHAR
1 tbsp oil
½ tsp split white lentils without skin (dhuli urad dal)
½ tsp chana dal, ½ tsp sesame seeds
few curry leaves
 
Method
1. Mix onion, garlic and ginger together in a dish. Microwave for 3 minutes.
2. Add tomatoes, red chilli powder, salt, pepper, sugar and vinegar. Mix well. Microwave for 10 minutes. Mash well.
3. Add cleaned raisins, almonds and cardamom powder. Microwave again for 5 minutes or till it thickens.
4. Microwave oil, dals, sesame seeds and curry leaves in a small bowl uncovered for 2 minutes.
5. Pour the hot oil on the chutney.
6. Cool slightly and fill while warm in sterilized bottles. Cover with a lid after it cools.