Tomato And Curry Leaf Chutney

1. 1

   In a saucepan over medium heat, add the oil, cumin, coriander, Nigella, and fenugreek and anise seeds and allow them to splutter for a few seconds.

2. 2

   Next, add curry leaves and allow them to cook for 10 seconds.

3. 3

   Add the onion and garlic and cook until brown. Add dried red chile pepper, tomatoes, turmeric, and salt.

4. 4

   Cook on medium heat until the tomatoes are soft and the oil rises to the top of the chutney. Remove from heat and keep for up to 5 days in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.