By Shireen Jamooji
January 15, 2024
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Packed with flavour and super simple to recreate at home, this tomato chutney native to Tripura in North East India is a staple side dish with pork dishes and rice.
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1 tablespoon Mustard Oil 3 medium-sized Tomatoes, chopped 1 medium-sized Onion, finely chopped 3-4 Garlic Cloves, chopped (small size) Salt to taste 1 tablespoon Red Chilly Powder 1/4 cup Water
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Heat the mustard oil in a pan. Once the oil is hot, add the finely chopped onion and garlic.
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Sauté the onion and garlic until they become translucent. Add the chopped tomatoes to the pan.
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In a separate bowl, make a paste by mixing water with red chilly powder.
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Add the chilly powder paste to the pan, along with salt to taste.
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Allow the mixture to cook on low heat for 10-15 minutes until the tomatoes become soft and mushy. Serve alongside any meal.
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