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Tripura Tomato Chutney – Mosdeng Serma

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Mosdeng Serma is a simple and a quick, Tripura Style chutney made using Tomato as the main ingredient. The recipe uses just a few ingredients easily available at home and goes well with almost everything or just as a side.

If you are a reader of my blog, you would be aware that each month I share a regional recipe from an Indian state for our group Shhh Cooking Secretly Challenge . The states are in alphabetical order and this month we are travelling to the state of Tripura.

Mosdeng Serma (Tripura Style Tomato Chutney)

A little about Tripura

Tripura is a hilly state in northeast India, bordered on 3 sides by Bangladesh, Assam and Mizoram. One of the most literate states of India and a home to diverse mix of tribal cultures and religious groups. Tripuri food is mainly non vegetarian prepared using meat but with the addition of vegetables.

Such states are a bit difficult especially for vegetarians like me. It is not easy to find a traditional recipe with only veggies. Secondly to source those veggies in another country is a challenge in itself. I know replacement of meat to anything vegetarian is the key here, but I do not like to do that in a regional recipe.

Mosdeng Serma (Tripura Style Tomato Chutney)


The Secret Ingredients

So after much reading on the net and going back and forth I decided to make this Mosdeng Serma aka Tripura Style Tomato Chutney, by the two secret ingredients Red Chilli and Garlic given to me by my partner this month, Shobha Keshwani who blogs at Shobha’s Food Maaza. If you are looking for an authentic Sindhi Cuisine I would highly recommend you to hop on her blog for some easy, quick and delicious recipe.

I gave her onion and green chilli and she made this quick and healthy Tripura Style Chicken Salad.


Tripura Tomato Chutney – Mosdeng Serma Recipe

As said earlier, the recipe is quite simple. It uses simple ingredients like Oil, onion, garlic, Red chilli, salt and tomato. I have used Red chilli powder here, but one can use whole red chilli soaked and pureed with a little water too. The heat can be adjusted as per one’s taste. It can be enjoyed with simple steamed rice, roti or as a spread on cutlets, pattie or even with Idli and dosa.

I enjoyed it along side with roti as part or our main meals and also with this healthy Horse Gram and Sweet Potato pattie.

Mosdeng Serma (Tripura Style Tomato Chutney)


So here goes the recipe for Tripura Tomato Chutney – Mosdeng Serma


Ingredients

To saute and grind

  • 1 Tablespoon Mustard Oil
  • 3 Medium Size Tomatoes Chopped
  • 1 Medium Size Onion Finely Chopped
  • 3-4 Garlic Cloves Chopped (Small Size)
  • Salt to taste
  • 1 Tablespoon Red Chilly Powder
  • 1/4 Cup Water

Preparation

  • Heat oil in a pan.
  • Once hot add the chopped onion and garlic.
  • Saute until translucent.
  • Now add the chopped tomatoes.
  • Prepare a paste of water with red chilly powder.
  • Add this to the pan along with salt to taste.
  • Let this cook on slow for 10-15 minutes until the tomatoes are nice and mushy.
  • Serve it with Rice, roti, Idli/Dosa, pattie or as a spread on biscuits and crackers.

Notes

  • 1 Tablespoon = 15 ml, 1/4 cup = 60 ml
  • I have used mustard oil here, one can use vegetable oil as well.


Making of Chutney


Mosdeng Serma (Tripura Style Tomato Chutney)

Tripura Tomato Chutney – Mosdeng Serma

Mosdeng Serma is a simple and a quick, Tripura Style Tomato chutney which goes well as a side, a spread or as a condiment along with snacks.
5 from 4 votes
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Course: Condiments, Side Dish
Cuisine: Indian, Tripura
Keyword: Chutney, Garlic, Onion, Tomato
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 1 Cup
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Tablespoon Mustard Oil
  • 3 Medium Size Tomatoes Chopped
  • 1 Medium Size Onion Finely Chopped
  • 3-4 Garlic Cloves Chopped (Small Size)
  • Salt to taste
  • 1 Tablespoon Red Chilly Powder
  • 1/4 Cup Water

Instructions

  • Heat oil in a pan.
  • Once hot add the chopped onion and garlic.
  • Saute until translucent.
  • Now add the chopped tomatoes.
  • Prepare a paste of water with red chilly powder.
  • Add this to the pan along with salt to taste.
  • Let this cook on slow for 10-15 minutes until the tomatoes are nice and mushy.
  • Serve it with Rice, roti, Idli/Dosa, pattie or as a spread on biscuits and crackers.

Notes

  • 1 Tablespoon = 15 ml, 1/4 cup = 60 ml
  • I have used mustard oil here, one can use vegetable oil as well.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu



Few More Regional recipes



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    Recipe Rating




    Seema

    Wednesday 8th of April 2020

    Such a delicious chutney with minimal ingredients from a land locked region of our country was quite a surprise for me. With such few ingredients and a good side dish ready in no time, it is a perfect recipe for busy vegetarians like you and me.

    NARMADHA

    Wednesday 25th of March 2020

    Such a vibrant and colorful Mosdeng serma. Tripura style tomato chutney is so versatile and looks so delicious. Would love to spread on dosa and eat.

    Renu Agrawal-Dongre

    Thursday 26th of March 2020

    Thanks, yes it goes well with dosa. Hope you like it

    Priya Satheesh

    Thursday 2nd of January 2020

    Chutney looks tempting and the colour itself so appetizing. Such an easy dish to prepare and goes with any dish.

    Renu Agrawal-Dongre

    Saturday 4th of January 2020

    Thank You

    Vasusvegkitchen

    Sunday 15th of December 2019

    Your version mosdeng serma looks very hot and tasty Renu. The way you spread this chutney on patties is super tempting. I had this chutney with hot steamed rice. Your pics making me to try on snacks too, yummy.

    Renu Agrawal-Dongre

    Monday 16th of December 2019

    Thank You

    sasmita

    Wednesday 11th of December 2019

    Renu this is so simple and a quick chutney using Tomatoes. I am loving the vibrant color here which must be due to the red chili. I would love to have as a spread in my sandwich and even in my rolls.

    Renu Agrawal-Dongre

    Thursday 12th of December 2019

    Thank You