logo
Food Advertising by

Mosdeng Serma from Tripura: This was one of the simplest tomato chutney recipes I have ever made, with very few ingredients; tomatoes, onions, garlic and chilies. We can taste all of the ingredients in the chutney which are otherwise weighed down by tamarind and the tempering that are usually added in South Indian style chutneys. This chutney can be eaten with rice, roti or even as a sandwich spread.

Recipe adapted from PJ.

Tomato Chutney

  • Servings: 4-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Tripura
  • Style of Preparation: Vegan
  • Course: condiments
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins

Ingredients

2 ~ 3 Tomato – medium, chopped
1 Onion -medium, chopped
2 cloves Garlic – peeled and finely minced
2 tsps Red Chili powder – adjust as per taste
2 tbsps Cilantro – finely chopped
to taste Salt

Steps

  1. Heat 2tsp oil in a pan; add the onion and garlic. Cook till the onions are light brown. Add the chili powder and cook for 30 seconds. If the fumes start to bother you, turn on the exhaust and open the windows and doors.
  2. Next add the tomatoes, mix well; cover and cook till the tomatoes are soft and mushy. Season with salt and garnish with cilantro.

Hmarcha Rawt — Roasted Green Chili Chutney from Mizoram: I actually wanted to make this chutney for Mizoram, but changed my mind and made this simple steamed veggie dish. This is a very spicy chutney made with roasted green chilies. Use milder green chilies for a milder chutney. My husband liked it a lot, but I was huffing and puffing after a few bites.

Recipe from Sandhya.

Hmarcha Rawt

  • Servings: 12-cup
  • Time: 15 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Mizoram
  • Style of Preparation: Vegan
  • Course: condiments
  • Preparation Time: 15 mins

Ingredients

8 Green Chilies – chopped
1 Onion – small, finely chopped
1” Ginger – finely grated
to taste Salt

Steps

  1. Dry roast the green chilies until the skins are charred on low flame. Let the chilies cool.
  2. Pound the chilies along with grated ginger and salt. I coarsely ground them in a blender.
  3. Add the chopped onions, mix well and serve.

 

One thought on “Tomato Chutney from Tripura & Green Chili Chutney from Mizoram”

  1. Two delicious dishes. I made those two dishes for mega marathon. Even I wasn’t able to gulp up that chili chutney.. Too spicy…

Leave a Reply

Your email address will not be published. Required fields are marked *