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Wash the tomatos nicely and wipe them with a cloth. Then cut in to smll pieces and add the tamarind to it and keep covered for about 1 hour and then gring it into a smooth paste. Then add salt and chilli powder to it and mix well. Then take a kadai and fry the fenugreek seeds and make them powder and add to the chutney. Then pour the oil and fry the rai and hing and keep on the stove till the rai splutters and cool the oil for some time and add to the chutney. This chutney will last for more than one year and nice to eat with chapathi or rice.
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