Ginger Tomato Chutney

Ingredients:
4-5 inch ginger chopped
3 green chilli
1 tbs tamarind paste
1 tbs mustard seeds
1 chopped tomato
5-6 curry leaves
1 tbs coriander powder
1 tbs oil
salt as per table

Method:
1.Heat oil in a frying pan, add mustard seeds, curry leaves, tamarind paste and coriander powder and fry for a minute and let it cool down.
2.Grind chopped tomato, salt, fried tamarind paste, chopped ginger, green chilli to a smooth paste and your ginger tomato chutney is ready to serve.

Dudhi and Tomato Curry

Ingredients:

1 med dudhi, peeled and chopped
4 tomatoes cut into thin slices
4 green chilli sliced
2 tbs mustard seeds
2 cloves garlic
½ inch ginger
Salt as per taste
4 tbs oil


Method:
1) Heat 1 tbs oil in a frying pan, and fry chopped dudhi for about 5 minutes.
2) Grind mustard seeds, ginger and garlic to a smooth paste with few spoons of water and keep it aside.
3) Heat remaining oil in a frying pan, add ¼ tbs mustard seeds allow it to finish popping and then add sliced green chilli and put the tomatoes, sprinkle some salt and fry it for about 10 minutes.
4)Add 3 cups of water, salt and let it boil, and add fried dudhis and stir it and let it boil for another 5 minutes.
5)Add mustard seeds and cover the lid and let it boil for couple of minutes and your Dudhi tomato is ready to serve with rice or roti.

Tomato Chutney

Ingredients:
4 big tomatoes cut into thin long slices
4 green chilli sliced
1 tbs mustard seeds
Salt as per taste
2 tbs oil


Method:
1) Heat oil in a frying pan, add mustard seeds and allow it finish crackling and then add sliced chilli, add cut tomatoes, salt and stir it properly.
2)Cover the lid and let it cook it for about 10 minutes in medium heat or till most of the water content evaporates, keep stirring once in a while.
3)Optionally you can garnish with chopped coriander leaves and tomato chutney is ready to serve with plain rice or Roti.

Tomato Pickle

Ingredient:
4 lb ripe tomatoes chopped
1 tbc hing powder
3 tbs mustard seeds
10-12 cloves crushed
4-5 tbs red chili powder
½ tbs tamarind paste(optional)
½ cup olive oil
salt as per taste

Method:
1)Take a heavy bottom frying pan and take all the tomatoes chopped add salt and boil for about 10-15 minutes. Keep stirring in between.
2)Add tamarind paste and boil it for another 5-8 minutes and let it cool down.
3)Grind the tomato pulp and keep it aside.
4)Dry roast mustard seeds and crush it.
5)Heat oil in a frying pan add hing powder, crushed garlic and fry it for a minute and switch it off and add the red chilli powder and mix it properly and add tomato pulp after it gets cool. Mix it properly and store the tomato pickle in a glass jar.

Spinach Tomato Curry

Ingredients:

1 bunch of Spinach chopped
5-6 medium size Italian tomatoes chopped
2 cloves of garlic chopped
3-4 chopped green chillies
1 tablespoon mustard seeds
1/2 tsp haldi
3 tablespoons oil
salt to taste

Method:
1) Heat oil in a frying pan, add mustard seeds and allow it to finish popping and then add chopped garlic and green chilli and fry it for a minute and then add chopped spinach and let it cook till the spinach gets cook.
2) Add chopped tomatoes and mix it well, add turmeric powder, salt and stir it properly cover the lid and let it cook for about 5-7 minutes or until tomatoes gets soft and well blended with spinach.
3) Open the lid and mix it properly and switch off the gas and your spinach tomato curry is ready to serve with Rice or Roti. I prefer this with Rice.

Cherry Tomato Curry

Ingredient:
2 big red onions chopped
2 big tomatoes chopped
2-3 tbs of cashew
2 pint cherry tomato
1 spoon of ginger/garlic paste
1 spoon of red chilli powder
½ spoon of garam masala
3 green chilli
3 spoon of oil
salt as per taste

Method :
1. Fry the onion with 1 spoon of oil till golden brown.
2. Take chopped tomato, fried onion, 1 pint cherry tomato, green chilli, ginger/garlic paste and cashew and grind them into a smooth paste.
3. Take a frying pan stir fry rest of the cherry tomato for a minutes and then take out of pan and poke them with fork so that the gravy will go inside of the tomatoes.
4. In the same pan take rest of the oil fry the tomato paste and keep stirring and cover the lid and let it cook in a low flame till the color comes back and rawness of the food goes away (it will take about 15-20 minutes).
5.Add garam masala and salt and red chili powder, fried cherry tomato and let it cook for couple of minutes and it’s done.

Note: This is not my recipe, it's my friend Indira's recipe. Once she made it on a get-together and I liked it very much and hope you will like it too... Thanks Indira for your recipe.