No Oil Tomato Chutney from Nagaland
Make no-oil tomato chutney the Nagaland way, with fresh tomatoes, green chilies, herbs, and big heat. Quick, rustic, and great with rice or roti.
Servings: 1 Cup
Ingredients
- 3 medium Tomatoes chopped into 4 pieces
- 3-4 Green chillies slit, can adjust as per taste
- 4-5 Garlic pods
- 2 inch Ginger roughly chopped
- ½ Cup Coriander sprigs
- ½ Cup Mint
- 1 ½ cup water
- Salt
Instructions
- In a kadai or a pot add the water, salt and all the ingredients.3 medium Tomatoes, 3-4 Green chillies, 4-5 Garlic pods, 2 inch Ginger, ½ Cup Mint, 1 ½ cup water, Salt, ½ Cup Coriander
- Cook this mixture on medium stirring in between.
- Cook this until all the water is almost dried up.
- Do not let the mixture burn.
- Once done, smash it well with the back of a spoon or with a motor and pestle.
- Serve as a spread or as a side to Dal and Rice.
Notes
Crush it with mortar pestle or back of the spoon. Do not use mixer. One can use blender stick.
Chutney taste btter if it has the coarse texture
Crush the tomates, while the chutney is cooking.
Keep stirring once the water evaporates
1 tablespoon =15 ml, 1 Cup = 235 ml
