tamatar and hare chane ki chutney, recipe of how to make tomato and choliya chutney - Pickle and sauces - Chutney - Foodfied

tamatar and hare chane ki chutney, recipe of how to make tomato and choliya chutney

February 21, 2018

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Preparation time -10 minutes

Cooking time -10 minutes

Cuisine –Rajasthani

Main ingredients –fresh green chickpeas (hare chane), tomatoes, garlic and red chili powder

Step by step recipe of tamatar and hare chane ki chutney –this is nothing but a chutney which is made by using some simple ingredients such as green fresh chickpeas which we call hare chane or choliya, tomatoes, red chili powder and garlic.

This recipe is completely a Rajasthani cuisine recipe. We often make this chutney with bajre ki roti and also with missi roti.

This is very nutritive in terms of protein which we get from green grams, and garlic provides some heat to our body in this winter season.

People also call them chholiya. And in Maharashtra it is called as harbhara. You can also make chane ki sabji or curry, kababs and even pulav with these chholiya.

Ingredients for the recipe –

  1. Green bengal grams (hare chane) -1 cup
  2. Tomatoes -2
  3. Garlic cloves -1/2 cup
  4. Red chili powder -2 tbsp
  5. Lemon –half
  6. Cumin seeds -1 tsp
  7. Oil -3 tbsp
  8. Salt to taste

How to make it –

  1. Grind the green grams to crush them slightly.
  2. Now take the tomatoes, garlic, red chili powder, lemon juice and salt in a mixer jar and make a smooth paste of it.
  3. Now heat the oil and temper it with cumin seeds.
  4. Add the crushed green bengal grams to it.
  5. Mix well and cook until they are softened.
  6. Now add the tomato paste to it.
  7. Mix well and cook.
  8. Add ½ cup of water to it and cook well.
  9. Cook it with occasional stirring.
  10. Cook until the oil comes up.
  11. Serve it as a side dish with daal or curry with fulka.

Step by step recipe with pictures –

Gather all the ingredients together.

Now grind the bengal gram to slightly crush them.

Now take the tomatoes, garlic, red chili powder, lemon juice and salt in a mixer jar

And make a smooth paste of it.

Now heat the oil

And temper it with cumin seeds.

Add the crushed green bengal grams to it.

Mix well and cook until they are softened.

Now add the tomato paste to it.

Mix well and cook. Add ½ cup of water to it and cook well.

Mix well and cook.

Cook it with occasional stirring.

Cook until the oil comes up.

Serve it as a side dish with daal or curry with fulka.


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Ritu
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