Tomato Chutney

Ingredients

• Tomato: 1 kg
• Sugar: 750 g
• Onion: 100 g
• Ginger: 50 g
• Garlic: 20 g
• Red chilli powder: 10 g
• Salt: 10 g
• Garam masala: 7 g
• Acetic acid: 5 ml

Method

1. Blanch tomato for 3-4 minutes.
2. Dip immediately in cold water.
3. Peel, mash, and strain through a stainless-steel strainer.
4. Cook all ingredients except acetic acid till thick consistency.
5. Turn off the flame and add acetic acid.
6. Pour the chutney in clean jars and seal.

Get ready to add a tangy twist to everything.

(Garden to Kitchen, Vigyan Prasar)