Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, red chilli and tomato teekhi chutney. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women Chutney make an important part of meal in. Roasted red pepper, tomato and chilli chutney. (Anjum's Australian Spice Stories). Previous Next Show Grid. "This chutney is a great one to have in your Indian repertoire and with this in the fridge you can add instant flavour to all your curries and loads of other dishes too.
Red chilli and tomato teekhi chutney is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Red chilli and tomato teekhi chutney is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook red chilli and tomato teekhi chutney using 5 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Red chilli and tomato teekhi chutney:
- Prepare 2 big tomato
- Take 6-7 sabut laal mirch
- Take 10-12 Garlic kaliya
- Take to taste Salt
- Take Half cup water
Using a food processor, pulse the garlic, chillis and ginger until finely blended. Once cooled, serve the chutney with toasted baguette slices and a firm, sharp cheese such as goat's cheese or Manchego. Tomato and chilli chutney, a tangy and spicy mix of pureed tomatoes, red chillies and spices, simply makes sandwiches irresistible. Drain and keep aside until needed.
Instructions to make Red chilli and tomato teekhi chutney:
- Sabse pehle sabut mirch ko pani mein ubal le.
- Ab tomato ke pieces karein.
- Mixi mein dale.
- Mirch b add karein.
- Garlic or salt add karein.
- Mirch wala pani b add kar ke.
- Ab mixi mein pees le.
- Ready hai teekhi chutney.
- Thank you
Place diced tomatoes, garlic, ginger and soaked dry red chilli in a grinder. This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Cool and pour into airtight containers. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months. I love the vibrant red colour of this chutney, a nice variation on the usual shades of brown.
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