Recipes from North East of India are not quite common to come across. My exploration for recipes from other regions of India brought me to Nagaland when a friend of mine posted this recipe here. I bugged her a few times with questions. Well you might ask what is to ask for such a simple recipe. but you have to understand that I am making something from a state I cannot even spot on a map. I am sooooo happy to have found a variation of Tomato chutney.
Ingredients (Serves 2)
Tomato 4
Green Chillies 4
Garlic pods 4
Ginger 2 inches
Coriander leaves a handful
Mint Leaves a handful
Water 1.5 cups
Salt
Method of Preparation
1. Roughly chop the tomatoes, green chillies, garlic, ginger, coriander leaves and mint leaves.
2. Add it to a pot along with 1.5 cups of water and some salt.
3. Bring to a boil and cook till the water is almost evaporated. Switch off.
4. You can either mash it with your spatula or give a quick pulse in the mixie. I chose the latter option.
Check out the recipe for Vegetable Paniyaram that I served with these here
