Sun-Dried Tomato Chutney Recipe

Cooking Directions

• STEP 1.Soak the sun-dried tomatoes in warm water for 15-20 minutes to soften them.
• STEP 2.In a blender, combine the soaked tomatoes, garlic, red chili flakes, cumin seeds, and salt. Blend to a coarse paste.
• STEP 3.Heat oil in a pan and add mustard seeds, curry leaves, and asafoetida. Saute until fragrant.
• STEP 4.Add the tomato paste and cook for a few minutes until the flavors meld together.
• STEP 5.Allow the chutney to cool and store it in a sterilized jar. It can be refrigerated for up to a week.

Cooking Tips

• You can adjust the spice level according to your preference.
• Add a pinch of sugar for a hint of sweetness.
• Use good quality sun-dried tomatoes for better flavor.

Storage and Serving

• Sun-dried tomato chutney can be stored in the refrigerator for up to a week.
• Serve it as a condiment with bread, crackers, or sandwiches.
• It can also be used as a spread in wraps or as a topping for pizzas.