How to make Hare Lehsun aur Hare Tamatar ki Chutney -
A lip smacking chutney made with green garlic and green tomatoes.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Green Garlic (ताज़ा हरा लहसुन), Green Tomatoes (हरे/ कच्चे टमाटर)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like North Indian Brinjal Pickle Daalia Chutney Tomato, Coconut mix Chutney Sweet Tamarind Chutney
Hare Lehsun aur Hare Tamatar ki Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Hare Lehsun aur Hare Tamatar ki Chutney Recipe
Fresh Green Garlic roughly chopped 1 small bunch
Green Tomatoes finely chopped 5
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Black sesame seeds (kale til) 1/2 teaspoon
Asafoetida a pinch
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Dried mango powder (amchur) 1 1/2 teaspoons
Sugar 3 teaspoons
Salt to taste
Black pepper powder 1 teaspoon
Juice of 1 lemon
Method
Step 1
Place green garlic and green tomatoes in a mixer jar, add 1 cup water and grind coarsely.
Step 2
Heat oil in non-stick pan, add cumin seeds, mustard seeds, black sesame seeds and asafoetida and sauté for half a minute.
Step 3
Add the ground mixture and cook on high heat for 10-12 minutes.
Step 4
Add coriander powder, turmeric powder, dried mango powder, sugar and salt and sauté further for a minute. Add black pepper powder and lemon juice and mix well. Cook for 1-2 minutes.
Step 5
Cool the chutney, store in a jar and serve as required.
Nutrition Info
Calories : 545 Kcal
Carbohydrates : 35.9 gm
Protein : 14.6 gm
Fat : 38.1 gm
Other : Iron- 11.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
