Skin the tomatoes. Heat the ghee in a pot and lightly fry the tomatoes till soft. Remove from fire. Allow to cool and mash.
Heat the ghee a second time ad fry the jeera till it splutters. Add cloves and fry for 1/2 minute.
Add mashed tomatoes and mix. Add sugar and 1/2 cup of water. Stir and bring to a boil. Add garam masala, chilli powder, raisins, ginger and salt to taste.
Allow to simmer
Serving
Suggestions
Serve hot or cold garnished with corriander (cilantro) leaves
Originally Submitted
1/1/2011
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