Tomato Chutney With Cinnamon And Nigella Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, nigella seeds, and cinnamon stick.
• STEP 2.Once the seeds start to crackle, add chopped tomatoes, ginger, garlic, and green chilies.
• STEP 3.Cook the mixture until the tomatoes become soft and mushy.
• STEP 4.Add sugar, salt, red chili powder, and vinegar. Mix well and cook for another 5 minutes.
• STEP 5.Remove the cinnamon stick and let the chutney cool down.
• STEP 6.Transfer the chutney to a sterilized jar and store it in the refrigerator.
• STEP 7.Serve the tomato chutney with cinnamon and nigella as a condiment or side dish.

Cooking Tips

• Choose ripe and juicy tomatoes for the best flavor.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• Sterilize the jar before storing the chutney to ensure longer shelf life.

Storage and Serving

• Store the tomato chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a condiment with Indian snacks like samosas, pakoras, or as a spread on sandwiches.
• It can also be served as a side dish with rice or roti.