Sunday, June 7, 2015

Capers mustard pickle

Capers , mustard and tomato chutney 
Capers are very close to taiti from Rajasthan in taste. Sour and tangy I thought of combining them into a chutney to eat with dosas. So here it is... The bottle sat on my fridge shelf long enough, now put to better use.
250 gms tomato purée
3-4 tbsp capers
3-4 tbsp prepared mustard sauce
2 tbsp oil
1 tbsp ginger garlic paste
1 tbsp crushed achari masala( kalonji, mustard, saunf, jeera and methi seeds)
Chilli powder
Heat oil and add ginger garlic paste, add purée and mustard.
Add all other ingredients and cook till oil comes out.
Add capers and cook few mins.
Store in a jar.
Enjoy with what you like. 

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