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.
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