Name: Leftover Tomato Chutney Rice... recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups leftover tomato chutney; 3-4 cups cooked rice; 1/8 tsp asafoetida; 10 curry leaves; 3 dry red chillies; 1 tbsp salt; 2 tbsp ghee; 1 tsp black mustard seeds; 10-12 fried cashewnuts; 1 tsp garam masala; 2 tbsp chopped fresh coriander leaves

ABOUT Leftover Tomato Chutney Rice... RECIPE

This is my yummy twist to the boring everyday rice to bring back to a more comfort level. Easy to make with some of the most common pantry staples, this delicious rice stands apart in terms of taste and looks as well. Gorgeous in terms of every little aspect, it is a winner all the way. The leftovers are also put to a substantially good use thus minimising the wastage. The younger generation should learn about putting these leftovers to a good use and it is the duty of us mothers to inculcate those habits in them at an early age. Happy Cooking with the leftovers, dear friends!

Ingredients Serving: 4

1 1/2 cups leftover tomato chutney
3-4 cups cooked rice
1/8 tsp asafoetida
10 curry leaves
3 dry red chillies
1 tbsp salt
2 tbsp ghee
1 tsp black mustard seeds
10-12 fried cashewnuts
1 tsp garam masala
2 tbsp chopped fresh coriander leaves

Instructions

Prepare rice as you normally do and keep aside. You can also use the leftover rice.
Heat ghee in a pan. Add mustard seeds and curry leaves along with asafoetida. Let them crackle a bit before adding the dry red chillies and the leftover chutney.
Mix well and stir in the cooked rice now. Adjust salt according to taste. Sprinkle garam masala and garnish with chopped coriander and cashewnuts. Cover and let it heat up for about 20 minutes if you are using the leftover rice. If not, then switch off the flame after 5 minutes.
Serve hot immediately for a sumptuous and a wholesome comfort meal that is delicious to the last morsel.

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