Chutni Bonjon-e-Rumi (Tomato chutney)2013-10-23
- Yield : 759 g jar
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 24:0 h
- 225 g white onions
- 1–2 hot red chillies
- 450 g tomatoes
- 2 cloves of garlic, peeled and crushed
- 3 tbs vinegar
- 1–2 tsp salt
- 2 tsp sugar
- 1 tsp sia dona (nigella seeds)
Peel the onions and then either grate them or chop into small pieces in a blender. Reserve.
Cut up the tomatoes roughly and purée them with the red chillies in a blender or through a wire sieve.
Mix the tomatoes, chillies, onions and garlic together and add the vinegar, salt, sugar and sia dona.
Mix well, then store in clean dry jars in a cool place.
This is served like coriander chutney and goes well with kebabs and pakaura.
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