Loader

Recipe Search

Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

TOMATO CORN CHUTNEY

2003-02-07

Share it

Ingredients

  • 1 cup finely chopped tomato
  • 1/ 2 cup sweet corn kernels
  • 1/2 teaspoon nigella seeds (kalonji)
  • 4 to 5 curry leaves
  • 1/2 teaspoon grated ginger
  • 1 green chilli, chopped
  • 1/2 teaspoon sugar
  • 1 tablespoon oil
  • salt to taste

Method

Step 1

Heat the oil and add the nigella seeds.

Step 2

Add the curry leaves, ginger, green chilli and the corn and saute for sometime till the corn is almost cooked.

Step 3

Add the tomato, sugar and salt and simmer for 2 to 3 minutes.

Step 4

Cool and serve.

Recipe Type: ,
rasoi

More From This Chef »
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Post Views: 0

Related Recipes:

  • EGG-TOPPED AVOCADO TOASTS RECIPE

  • Cabbage stir-fry

  • Thai Green Chicken Curry

  • 10-Minute Thai Shrimp Curry

  • Spicy Thai Prawn Noodles

Leave a Reply

Your email address will not be published.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