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.

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.

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.

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.

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 5 votes

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Course: Condiments, Side Dish

Cuisine: Indian, Tripura

Keyword: Condiments, Garlic, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 15 minutes 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 @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Few More Regional recipes

• Baked Shana Jhieg | Meghalaya Starter/ Snack
• Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
• Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
• Idli Podi
• Akki Roti
• Kashmiri Dum Aloo (No Onion, No Garlic)
• Authentic Pakodi/Pakoda Kadhi
• Mizoram’s Panch Phoran Tarkari
• No Oil Tomato Chutney from Nagaland
• Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney
• Dal Makhani | Indian Style Creamy Black Lentils
• Moong Dal Pakoda (Fritters)
• Thukpa | Vegetable Noodle Soup
• Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry
• Vellulli Karam podi (Spicy Garlic & Red Chilly Powder)

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