Ingredients:

• Riped Tomato – 300 gms
• Garlic Cloves – 15
• salt – as per taste
• Red Chilli – 6 to 10 ( as per spicy of your requirement)
• Gingelly Oil – 2 Table spoon

(No need of frying mustard and urad dal , and it can be stored in fridge for two days)

Method:

• Fry well red chilli in little oil.
• Cut tomatoes into pieces, peel skin of garlic and put both into mixie.
• Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
• Then add rest of oil in kadai and heat it on flame.
• Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai.
• Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice.
• If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).

Ingredients:

• Fresh Spinach – 1 bag (finely chopped)
• Onion – 1 (small, finely chopped)
• Garlic cloves – 4 (crushed)
• Tomato sauce – 1 can
• Salt – as required
• Pepper – as required
• Virgin Olive Oil – 4 tsp
• Parsley – for garnishing

Method:

• Heat olive oil in a pan. Fry the garlic cloves for 2 mins. Add onion and fry until they are soft.
• Add the chopped spinach, cover the pan with lid and cook for 10mins.
• Add the tomato sauce and cook for another 10mins.
• Add the salt and pepper as required.

Ingredients:

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Method:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.
• Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
• Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.
• Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
• Stir in tomato paste and simmer an additional 2 hours.
• Discard bay leaf and celery and serve

Ingredients:

• Medium Onion.
• 4 Roma Tomatoes
• 4 red chillies.
• 3 spoons of light Coconut Milk.
• Salt
• Curry Leaves.
• Green Onions to garnish.

Seasoning:

• Mustard, Broken Urad Dhal, Curry Leaves.

Method:

• Chop the onions and tomatoes in to long slices.
• In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
• Saute for a few seconds and add the chopped onions.
• Saute again till the onions are pink and then add the tomatoes.
• Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
• Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
• Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
• Serve with Dosa.

Ingrediants:

• 6 tomatoes
• 1 cup beet leaves
• 1 slice lemon

Method:

• Cut the tomatoes into sections and chop up the beet leaves.
• Juice everything in the order given in the ingredient list.

Ingredients:

• Onion – 2 sliced
• Tomato – 2 chopped
• Ginger – 1 inch piece
• Garlic – 2 or 3 flakes
• Red chillies – 2
• Green chillies – 2
• Tamarind paste – 1 tbsp
• Salt – to taste
• Oil – 6 tsp

Seasoning:

• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves – 6

Method:

• Take a pan and heat with 4 tsp of oil.
• Add all the ingredients (except seasoning ingredients) and sauté for few mins.
• Sauté till the tomatoes become soft and onion turns into light brown colour.
• Remove from heat and allow it to cool for some time.
• Then add the sautéed ingredients in a mixer grinder.
• Grind to a fine paste or your desired consistency without adding any water.
• Take another pan add 2 tsp of oil and heat.
• Add mustard seeds and urad dal.When they start to crackle add curry leaves.
• Add this to the chutney and mix well and adjust salt.Onion tomato chutney is ready.