Mosdeng Serma from Tripura: This was one of the simplest tomato chutney recipes I have ever made, with very few ingredients; tomatoes, onions, garlic and chilies. We can taste all of the ingredients in the chutney which are otherwise weighed down by tamarind and the tempering that are usually added in South Indian style chutneys. This chutney can be eaten with rice, roti or even as a sandwich spread.
Tomato - 2~3 medium, chopped
Onion -1 medium, chopped
Garlic - 2 cloves, peeled and finely minced
Red Chili powder - 2tsp (adjust as per taste)
Cilantro - 2tbsp, finely chopped
Salt - to taste
- Heat 2tsp oil in a pan; add the onion and garlic. Cook till the onions are light brown. Add the chili powder and cook for 30 seconds. If the fumes start to bother you, turn on the exhaust and open the windows and doors.
- Next add the tomatoes, mix well; cover and cook till the tomatoes are soft and mushy. Season with salt and garnish with cilantro.
Hmarcha Rawt -- Roasted Green Chili Chutney from Mizoram: I actually wanted to make this chutney for Mizoram, but changed my mind and made this simple steamed veggie dish. This is a very spicy chutney made with roasted green chilies. Use milder green chilies for a milder chutney. My husband liked it a lot, but I was huffing and puffing after a few bites.
Green Chilies - 8, chopped
Onion - 1 small, finely chopped
Ginger - 1" piece, finely grated
Salt - to taste
- Dry roast the green chilies until the skins are charred on low flame. Let the chilies cool.
- Pound the chilies along with grated ginger and salt. I coarsely ground them in a blender.
- Add the chopped onions, mix well and serve.