Mosdeng Serma (Tripura Style Tomato Chutney)

Name: Mosdeng Serma (Tripura Style Tomato Chutney)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 pieces Tomato (2 Tomato chopped); 2 pieces Yellow Onion (2 Onion chopped); 5 cloves Garlic (5 cloves Garlic crushed); 5 pieces Green Chili (5 Green Chillies crushed); 6 pieces Dried Red Chili (6 Dry Red Chillies soaked in warm water for 30 min); 1 tsp Granulated Sugar (1 teaspoon Sugar) — optional; 1 tbsp Vegetable Oil (1 tablespoon Oil); 2 tbsp Cilantro (2 tablespoon Coriander (Dhania) Leaves chopped); 0 pieces Table Salt (Salt to taste)

A spicy, tangy, and vegan Tripura-style tomato chutney made by sautéing onions, garlic, and fresh and dried chilies, then cooking down tomatoes until mushy and finishing with fresh cilantro.

35 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making Mosdeng Serma Recipe (Tripura Style Tomato Chutney), prep up with all the ingredients first. Chop coriander leaves and keep ready.
2Chop the veggies, crush the garlic & green chillies separately with a pestle and mortar.
3Also crush the red chillies that were soaked for 30 minutes, with a pestle and mortar.
4Heat vegetable oil (or sunflower oil) in a shallow frying pan. Add chopped onion and cook until light brown.
5Add garlic paste and cook for a couple of minutes.
6Add green and red chilli paste. Fry until masala fried very well and the chilli paste is cooked well.
7Add the onion now and keep sauteing till the onion are translucent. Do this on a medium flame.
8Once the onions are soft and translucent, add chopped tomatoes. Stir it nicely on low flame. Cover and cook till the tomatoes are mushy.
9Add a teaspoon of sugar at this stage if you want. This is an optional step.
10When tomato is mushy and well cooked, add chopped cilantro and stir lightly. Switch off flame.
11Mix the mushy tomato chutney well, and serve the Mosdeng Serma with more sprinkle coriander leaves to garnish. Serve along with steamed rice Tripura Style Kosoi Bwtwi Recipe, Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry) and Chak-Hao Amubi Recipe (Black Rice Pudding) for lunch.