FLAVOURS

With the extremely busy lives that most of us lead, we have very limited time for cooking, but still don't want to eat out all the time. Tomato chutney is a very quick and easy recipe to make and very versatile too. It can be had with bread as breakfast, used as a pizza sauce, base for egg curry or Bhajia curry, filling for sandwiches , can be used to transform left over rice with a tadka of ustard seeds, curry leaves and green chillies. Here's how you can make it

TOMATO CHUTNEY

Ingredients:

1. 4 medium sized tomatoes
2. 2 green chillies finely chopped
3. Few coriander leaves
4. 2 tbsps oil
5. 1 medium sized onion
6. 1 inch piece ginger finely chopped
7. 1 tsp coriander powder
8. Salt to taste

Procedure:
Chop all vegetables fine and keep separately. In a thick bottomed kadai, heat oil. Add finely chopped ginger and green chillies. Lee them crackle for a minute, then add onions and stir on low flame for 2 to 3 minutes till translucent. Add tomatoes, coriander powder, salt and half the coriander leaves. Cover with tight lid and cook on low flame for 10-15 minutes, stirring occasionally. Mix well with wooden blender. The tomatoes should now have a thick puree like consistency. Serve hot, topped with remaining coriander leaves, with plain or toasted bread. Can also be used as a sauce for pizza or converted into a main course by adding slit boiled eggs.