Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Hot and Spicy Tomato Chutney (Takkalipayam Chatni)



Posts : 17977
Thanked : 881
Join date : 2013-01-12

Hot and Spicy Tomato Chutney (Takkalipayam Chatni)

Post by Lobo on Tue Feb 02, 2016 11:51 pm

Hot and Spicy Tomato Chutney (Takkalipayam Chatni)

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Asafetida, a resinous substance obtained from two species of the giant fennel, is best known for its foul smell. The odor is released when the spice is ground but is miraculously transformed during cooking into a sweet garlicky-onion aroma. Asafetida is always used in small amounts of 1/4 to 1/2 tsp. It can be replaced with minced garlic.

  • Printer Friendly Version

  • 34


  • 1/4 cup vegetable oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. powdered asafetida (see note) or 1
      tsp. minced garlic
  • 1 tsp. curry powder
  • 8 fresh hot green chilies, slivered
  • 1-inch piece fresh ginger, peeled and slivered
  • 1 1/2 lb. tomatoes, cored and cut into 1/2-inch-
      thick wedges
  • 1/2 tsp. salt, plus more, as needed
  • 1 Tbs. fresh lemon juice


In a fry pan over high heat, warm the oil. When hot, add the cumin and fry, stirring, until it turns several shades darker, about 30 seconds. Add the asafetida, curry powder, chilies and ginger and stir-fry for 2 minutes. Add the tomatoes and 1/2 tsp. salt and mix well, then let the tomatoes cook, undisturbed, for 2 minutes.

Carefully stir and turn the tomatoes and continue cooking until they are soft but still hold their shape, about 10 minutes. Sprinkle with the lemon juice, taste and adjust the seasonings with salt, as needed.

Serve hot, at room temperature or cold. The chutney can be refrigerated, covered, for up to 5 days.
Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

    Current date/time is Thu Dec 08, 2016 5:45 am