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TOMATO CHUTNEY ON TANGY RADISH

Tomatoes 125 gms

Sugar 50 gms

Cinnamon ¼ inch

Fenu greek a pinch

Fennel seeds 5 gms

Red chilli (whole) 2 nos

Raisins 20 gms

Water 250 ml

Cloves 1 nos

Nigella seeds a pinch

Bay leaf ½ no

Salt to taste

Crushed peppercorns 2 nos

Ginger julienne 5 gms

PREPARATION:

Wash; remove the eye of the tomatoes. Cut each tomato lengthwise into 8 pieces. In a saucepan, mix together all ingredients. Bring to boil, cover and simmer for about 30 minutes. When the tomatoes are cooked, remove lid and stir till the water evaporates and the tomatoes get a neat glaze. Remove bay leaf, cloves and cinnamon, cool. To assemble, place the tangy radish on the base of a plate, pile the tomato chutney on top. Serve as a teasing appetizer.

TANGY RADISH-

Grated white radish 100 gms

Finely chopped green chillies 2 nos

Yellow capsicum julienne 5 gms

Lime juice 10 ml

Salt to taste

Crushed peppercorn 4 nos

PREPARATION:

Mix radish and salt. Keep aside for 10 minutes. Squeeze out the moisture and mix all the ingredients.