This is a relish-style green tomato chutney for a lighter ... Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside.

It is flavoured with ginger, garlic, mustard seeds, curry leaves and chilli. This delectable tomato chutney may just become your new favourite. Green chillies, coriander, onion, garlic and cumin are ...

Heat 1 tablespoon of oil on a medium flame in a pan; meanwhile, ripen and chop at least 3 tomatoes. Then, once the oil is hot ...

Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most ...

green chili, tomatoes. Sauté the mixture till moisture is absorbed and ingredients is cooked. 2. Add in tamarind water and season the mixture with salt. Heat oil add mustard seeds, curry leaves and ...

Finally, add the salt and the green chillies ... the chopped tomatoes. Over a high heat, add the ginger paste and the red chilli powder, cook for 8 to 10 minutes or until the chutney thickens ...

Heat oil in a deep saucepan or a kadhai over medium heat. Dip each vada in the egg mix and deep fry over medium heat, few at ...