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Crunchy Spiced Dryfruit Tomato Chutney
Crunchy Spiced Dryfruit Tomato Chutney

Before you jump to Crunchy Spiced Dryfruit Tomato Chutney recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably choose lots of items out of habit. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One healthy substitute that can give you a good start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to crunchy spiced dryfruit tomato chutney recipe. To make crunchy spiced dryfruit tomato chutney you need 15 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Crunchy Spiced Dryfruit Tomato Chutney:
  1. You need 1 large onion, finely diced
  2. Provide 2 medium tomatoes, finely chopped
  3. You need 6-8 cloves garlic, finely chopped
  4. Provide 1 inch ginger, finely chopped
  5. Use 2 medium sized tomatoes, boiled pureed
  6. You need Handful roughly chopped cashews
  7. Prepare Handful dried grapes (kishmish)
  8. Provide 1/2 Handful almonds
  9. Prepare 8-10 large dates
  10. Provide 1 bay leaf
  11. Take 2-3 cloves
  12. Use 2-3 black pepper
  13. Take 1/2 inch cinnamon
  14. Use 2-3 spoons red chilli powder
  15. Provide to taste Salt and sugar,
Instructions to make Crunchy Spiced Dryfruit Tomato Chutney:
  1. Keep aside the onions, garlic, ginger and tomatoes, finely chopped. Also, prepare the dryfruits-nuts (mentioned above, you may also add walnuts).
  2. While preparing the tomato puree, remember to not blend, but hand squeeze the pulp through a sieve, to attain a smooth paste and to avoid any crushed seed.
  3. Dry roast the whole spices.
  4. Add 3-4 teaspoons of oil
  5. Add onions, garlic, ginger, and saute until onions are translucent and the rawness of the ginger garlic onions fade.
  6. Add the chopped tomatoes. Saute until soft.
  7. Add the tomato puree.
  8. Add chilli powder. Add salt and sugar. Balance well.
  9. Tip 1: I also added pinch of garam masala and fennel powder. This can be avoided, however I feel it adds as a subtle complexity. I personally enjoyed the addition.
  10. Tip 2: The consistency should be thick. In case you prefer a little more liquid base, you may add little water. However, water prevents long term storage. If you intend to make it in bulk and store, preservatives are suggested. (Like sodium benzoic acid or acetic acid, something that goes in a tomato ketchup. I'm not fully aware of the details. Please look up)
  11. This chutney is a nice balance of tangy and sweet, and various spices completes it. It can be relished with parathas/ dosas/ rice. Today, we enjoyed our Chutney with carrot-onion rice roti/ parathas. P.S. No one complained, and I was asked to make it again!!

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