Wednesday, August 17, 2011

Tomato gojju/Sweet tomato chutney

Well, this doesn’t seem a great time to blog about food, especially with Annaji fighting to fast against corruption and for the people. But tomato gojju is a simple and quick recipe, one that is light on the tummy and ideal to have when one breaks their fast. Hoping Annaji’s struggle results in a shining and successful India, here is the sweet chutney:

Preparation time: 10 – 15 mins

Serves 2


Tomatoes 4
Jaggery (Bellam/Bella/Gud) 2 tbsp
Tamarind (Chintapandu/Imli) 1 blob
Refined cooking oil 1 tbsp
Red chilli powder 1 tsp
Coriander powder (Dhania podi) 1 tsp
Curry leaves 4-5
Coriander 2 strands
Pinch turmeric (Pasupu/Haldi)
Pinch Asafoetida (Inguva/Hing)
Salt to taste


Wash and cut the tomatoes into cubes.

Heat the oil in a pan/kadai (Bandli/mookudu). Add the tomato cubes and cook until soft and the peel withers off. This takes around 8-10 mins.

Add jaggery, tamarind (or tamarind paste, as available), salt to taste, red chilli powder, a pinch each of turmeric, asafoetida, fresh and chopped coriander, curry leaves and coriander powder.

Add half a cup water if required and stir well. Leave to cook for around 5 mins, till the gojju thickens.

Tomato gojju is an amazing rice/ Indian bread supplement. A favorite combo is curd rice and hot tomato gojju to compliment it.

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