Spicy Tomato Rai Methi Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they start to splutter, add chopped tomatoes and cook until they turn soft.
• STEP 2.Add fenugreek leaves, red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes.
• STEP 3.Remove from heat and let the mixture cool. Transfer it to a blender and blend until smooth.
• STEP 4.Heat oil in a pan and add cumin seeds and asafoetida. Add the blended mixture and cook for a few minutes.
• STEP 5.Allow the chutney to cool completely before storing it in an airtight container in the refrigerator.
• STEP 6.Serve the Spicy Tomato Rai Methi Chutney with your favorite snacks or use it as a spread in sandwiches and wraps.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to cook the tomatoes until they are soft to ensure a smooth texture of the chutney.
• For a variation, you can add roasted peanuts or sesame seeds to the chutney for added crunch and flavor.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney at room temperature or slightly chilled.
• This chutney can be enjoyed with samosas, pakoras, sandwiches, wraps, or as a side with Indian meals.