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  Make Bavanni's Tomato Chutney!
06 Jul 2010 (1601 days ago)  
A taste of Tiger Rock from your own kitchen. Here's the recipe for Bavanni's scrummy tomato chutney. Great with a curry, a nan or roti, or just plain rice, this recipe takes just 5 minutes to complete! Have a go!


For 2 or 3 people. Ingredients: 3 tomatoes, blanced in boiling water and skins peeled off. Chopped into quarters. 2 onions sliced finely and chopped. 1 small handful curry leaves. 1 teaspoon mustard seeds. 1 teaspoon chilly powder. Sugar and salt to taste. 2 teaspoons cooking oil.


Heat oil in pan and add mustard seeds. Stir until they pop in the hot oil.


Add the curry leaves and stir until fragrant.


Add onions and stir until fragrant and softened.


Add tomatoes and stir and break up into smaller pieces. Keep bashing them until they have disintegrated.


Allow flavours to develop and all to bubble. Let onions soften. Just for about a minute. Turn off heat and pour into serving dish. Eat immediately with your curry, rice or roti!


Tomato chutney served on the table hot with your curry or rice. If there are any left overs, store in the fridge and eat it cold with good strong cheddar cheese, crusty toast and a cold beer!

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