Tomato And Yoghurt Chutney (Tamatar Dahi Chutney) Recipe

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Time

0:40 - 0:20

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5394

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Submited by

asma from Karachi

Ingredients

2 large tomatoes
4 green chillis
Salt to taste
2 oz. grated or
Desiccated coconut
1 ½ teaspoons mustard seeds
2 cartons yoghurt
1 red chilli
1 tablespoon salad oil

Method

Scald tomatoes in boiling water, peel and cut into small pieces. Using a `metsaluna', grater or mortar, mince or grind green chillis with the salt and coco¬nut to make a puree. Add 4 teaspoon mustard seeds to the paste, mix well and combine with the toma¬toes to the yoghurt. Fry the remaining mustard seeds and red chilli in the oil. When the seeds start to crackle remove from the heat and add to the yoghurt and tomatoes. Mix well and serve when cool. This chutney can be served immediately, it will not keep for long.

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