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Summary: Prepare wonderful red and green tomato sauce at home

Red and green tomato sauce is a delicious and easy recipe that matches the perfect with any food. It creates a great taste by mixing red tomato sweetness and slight sourness of green tomatoes.

Red and green tomato chutney: Red and green tomato sauce is a chutney of Indian kitchen that increases the taste of food manifold. In it, the sour-sweet taste of red tomatoes and light sour sour of green tomatoes together prepare a unique flavor. This sauce is not only delicious but also easy to digest. You can serve it with rice, roti, paratha, idli, dosa or any snack of breakfast. The special thing is that it does not take much effort or time to make it, just some basic spices and fresh tomatoes are needed.

500 Gram Red tomato
250 Gram Green tomatoes
2 Medium -sized Onion
8-10 Garlic Finely chopped
1 Inch piece Ginger
2-3 Green chilly
2 Lamps Mustard oil
a pinch Asafoetida
8-10 Curry leaf
1 Spoon chilli powder
1 Spoon Turmeric powder
1 Spoon Garam masala
1-2 big spoon Jaggery
In taste Salt
2 Lamps Green coriander

First stage: Tomato Preparation

First, wash tomatoes thoroughly. Cut red tomatoes into small pieces. Cut green tomatoes into small pieces as well. Finely chop onion, garlic and ginger. Finely chop the green chili or make an incision from the middle. Preparing all the ingredients makes it easy to cook.

Second step: Heat oil and temper

Heat a pan or pan on medium flame. Add mustard oil to it. When the oil is hot, add mustard seeds. When the mustard starts crackling, add asafetida and curry leaves. Its fragrance will spread throughout the house!

Third stage: onion and garlic frying

Now add finely chopped onion to the pan and fry it till it becomes golden. It can take about 5-7 minutes. It is very important to fry onion well, because it tastes a sweet taste in the sauce. When the onion becomes light golden, add garlic and ginger to it and fry for a minute, until the raw smell goes.

Fourth Stage: Spices Pouring

After the onion and garlic-gathering is roasted, slow down the flame. Now add red chili powder, turmeric powder and coriander powder. Fry the spices for 30 seconds, keep in mind that they do not burn. If necessary, add a little water so that the spices do not burn. The fragrance of spices will start coming.

Fifth stage: Tomato and green chili

Now put chopped red and green tomatoes in the pan. Also add green chillies and salt as per taste. Mix well and cover the pan. Allow the tomatoes to cook on low flame for 10-15 minutes, until they soften and release their water. Keep stirring in between so that they do not look down.

Sixth stages: jaggery and water mixing

When the tomatoes become soft, add jaggery (or sugar) and ½ cup of water to it. Mix well and cover again. Allow the chutney to cook on low flame for 10-15 minutes, until it becomes thick and the oil starts separating from the edges. The jaggery will give the chutney a beautiful glow and a sweet-sour taste. If you find the sauce very thick, you can add some more water.

Seventh Stage: Pouring Green Coriander

When the chutney reaches your desired thickness, turn off the heat. Add garam masala and finely chopped fresh coriander to it. Mix well. The garam masala will give a fragrant and spicy taste to the sauce, while the green coriander will give a fresh feeling.

While making red and green tomato sauce, some small tips make its taste and texture better. Always use fresh and fully ripe red tomatoes and green tomatoes. Green tomatoes are slightly raw and citrus, which bring light sour and color to the sauce.
Fry the spices lightly. For example, frying rye, asafetida, dry red chilli and coriander powder in a little oil makes their taste and fragrance open in the sauce.
By adding a little jaggery or sugar to the chutney, the taste of the sour tomato is balanced and the sauce flavor becomes deep.
Do not add too little or too much oil. 1–2 tablespoons of oil are enough, making the sauce smooth and tasty.
If you like sourness more then add a little lemon juice or mango. This makes the taste of chutney fresh and vibrant.
Cold the chutney and keep it in the airtight jar. It is well safe in the fridge for 5–7 days and also increases the flavor.