Tuesday, August 17, 2010

Tomato Chutney

Hi Friends,I am back to u all with my new recipe after a short break .As I went to "San Francisco" tour trip with my hubby and son for three days along with my friends and kids.I enjoyed a lot by seeing all the Attractions,Events going on the roads,Hotels.So I would like to share a little about my 3-Day Tour From Los Angeles to Solvang,San Francisco and Yosemite by bus Journey.
                               My First day place is "Yosemite".Here is a Yosemite National Park with large stones ,steep rivers and valleys.
                                Second day was seeing attractions of "San Francisco".I saw
The Golden Gate Bridge:This is one of the World's greatest suspension bridge and it is an Inspiring sight.
Golden Gate Cruise:This is for a breathtaking 1hour sail along the San Francisco waterfront under the Golden Gate Bridge.
ALCATRAZ:ASunset ,SFO's ALCATRAZ looks more like a resort than a former prison.
PaintedLadies/Six sisters:This is a goodplace to see the Victorian home of "PostCardrow" with skyline of San Francisco in the Background.
                              Third day was to "Hearst Castle "Visitor Center .There was good shopping malls and good collections for all the Visitors;Finally reached to" Solvang"--Danish Capital Of America.Here we have a great look of Windmill ,shopping areas and Famous Solvang  Cookies and Pastries and Danish houses.

So friends, I felt very Happy & Great with my husband for arranging trip with all our friends and enjoying the fun with kids.  Friends, You also enjoy the" San Francisco" when visited and here goes the recipe.

  • Tomatoes-12 /Dozen Large size
  • Red Chilipowder-2tbsp or added more for Spicy
  • Salt to taste
  • Asafoetida-a pinch
  • Oil-2tbsp for cooking tomatoes
  • Turmeric-a pinch
  • Tamarind Extract-1tbsp or add more if needed
  • Cilantro leaves-few (optional)
For Seasoning:
  • Oil-1tbsp
  • Cumin-1tsp
  • Mustard-1tsp
  • Curryleaves-6
Cooking Process:
  • Wash the tomatoes and cut in to small pieces.
  • Take a pan and heat it with 2tbsp of oil,add the choped tomato pieces and allow to cook.
  • Middle of the turn all the tomatoes with spatula.
  • Once get cooked tomatoes and becomes soft and liquified add turmeric,tamarind extract and allow to cook untill it form like a tomato pury.
  • Add salt and red chillipowder and mix well with spatula .
  • Bring all the paste in to the middle of the stove and when oil gets separate and gets  bubbles;turn off the gas.
  • Take a hard bottom vessel ,add oil for seasoning.
  • When oil gets heated add cumin and mustard seeds,when they start pops add curryleaves and Asafoetida .
  • Cool the Seasoning and add this to the tomato paste.
  • Have this pickle in to a Air tight container and can store for 1week.
  • Serve with Roti or Plain Rice.
  • No Mixy Jar needed.
  • No need to add water incase to store the pickle for a long time.

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