Friday, 8 December 2017

Kancha tomato chatanyi/Raw mashed spicy tomotoes

Kancha tomato chatanyi/Raw mashed spicy tomotoes! -Odisha Special

Preparation Time: 10 Minutes
Cooking Time:  Fireless cooking
Total Preparation Time : 10 Minutes

Kancha/Poda/Seka(raw/baked or roasted/tossed) tomato is a tangy and spicy dip/chutney specialy paired with pakhala(fermented rice in water/pani bhat).
It's a healthy recipe and every must try once!

The main ingridents is over ripped tomoteswhich are juicy in compare to ripped one.And the flavor enhancer is mustard oil!!.Please donot skip adding mustard oil to it.

Every one prepare this dish in their favorite way. And all I can say all the variation's are equally delicious!.I have came with my favorite way... let's start.

Course: Dip and Spreads
Cuisine: India
Servings:4 person


Tomato 4 medium size( little more ripped tomotoes are use and choped into half)
Green chilli 2 nos(crushed)
Garlic 4 pods (crushed)
Onion 1 medium(finely chopped)
Mustard Oil 1/2 tsp
Salt to taste

  • Take your mixing bowl add chopped tomotes and mashed it with help of your hand
  • Now add  mustard oil,chopped onions and crushed garlic,green chilli 
  •  Mash and mix all the ingredients and salt to it
  • Kancha tomato chatanyi/chutney  is ready to serve with your steam rice or water rice.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more recipes  with my twist!!!

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