Tomato Chutney | Thakkalli Thokku

Tomato Thokku/Chutney is one of the most delicious cutney we can make at home and very simple and easy to make. This can be transformed into many dishes like Tomato Rice or base sauce for Pizza and many other. It can be used as a spread to any paratha or bread.
Tomato Thokku can also be served with any appetizer, Idly or Dosa. It is the the best chutney to take to any travel since the shelf life is longer. Whenever we go for travel either by car or air, I pack some chutney and roti's or idly in hand, spread and roll them and munch them.
Today for the Blogging Marathon i chose the theme- One sauce and two dishes. I thought this will be a good match for the sauce and two dishes will be posted in the next two days.

Here goes the recipe:

Ingredients

5 Big Tomatoes chopped
3 table spoon Sesame Oil
1 teas poon Mustard seeds
1/2 tea spoon Fenugreek Seeds
1-2 tea spoon Chili powder (as per the spice)
A pinch of Asafoetida
Salt as required
Curry leaves/Onions- Optional

Method
In a pan add the Oil and let it heat. Once heated add the mustard seeds, Fenugreek seeds, Asafoetida and allow it to splutter.
Add the chopped tomatoes and keep the gas in sim for 15-20 minutes. Allow it to cook slowly until the oil separates.
Add salt and Chili powder, mix until it raw smell goes away.
Once cooled store it in a air tight container.

NOTES
It can be served with Curd rice, paratha, Bread, Naan and Rice.



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Pickle

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Pickled Lemon/ Uppu Elumichai oorugai BM#64

Preserved lemons are very easy to make and will last forever. It just takes a few minutes of your time and final outcome after few days are just delicious.

Here goes the recipe for Pickled Lemon:
Ingredients
5 Yellow Lemon
Salt as required

Method
Cut the lemons into small pieces and mix the salt and and store it in a air tight container.
Cover and let it sit for couple of days until the skin softens and all the salt soaks into the lemon.
Once in a day just shake the bottle and store it back. It is recommended to refrigerate.

Goes well with all the South Indian dishes.

Today is the last day for the Blogging Marathon for the month of May.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Preserve

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Green Apple Pickle BM#64

Green Apple in general is a very sour type of fruit. In our house no one likes to eat it as is.
But my Mother-in-law came with this invention of making Green Apple pickle just like Maanga (Mango) Kari. This gives a perfect sweet and tangy flavor. Since then i make whenever i buy this type of Apple. This Pickle can be made very fast with just a few chops and seasonings.

Here goes the recipe for Green Apple Pickle:

Ingredients
1  Green Apple
2 tea spoon oil (I used Sesame Oil)
1 tea spoon Chili Powder
1/2 tea spoon Mustard seeds
A pinch of Asafetida
1/2 Lemon
Salt to taste


Method
Chop the apple into small pieces, Squeeze the lemon and add salt.
In a small pan add the oil, mustard seeds, chili powder and asafoetida and allow it to splutter.
Mix everything together and store it in a air tight glass container.

This goes well with Curd rice, Sambhar rice or any Roti's or any south indian dish.
This usually stays fresh for 2-3 weeks.

This week for the Blogging Marathon the theme is Pickles & Preserves. Hence this gave me a good opportunity to share the recipe with you all. Thank you very much Valli for this Marathon.

Check out the other Marathoners here



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Spice

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