Tomato Chutney
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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1 T. Oil
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½ teaspoon cumin seeds
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1 dried red chili
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⅓ inch piece of ginger, chopped
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4 small garlic cloves, chopped
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3 ripe tomatoes, sliced
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¼ teaspoon salt
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1/8 teaspoon turmeric
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1 T. Oil
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1/8 teaspoon mustard seeds
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1 dried red chili, broken
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2 garlic cloves, minced
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1 sprig curry leaves
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1/8 teaspoon chili powder (Kashmiri mild chili powder, optional)
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Pinch of asafoetida
Tempering
Directions
In a medium sized pan on medium heat, add oil and cumin seeds, when they pop, add red chili until crisp.
Stir in the ginger and garlic and fry until aromatic. Do not burn the ginger or garlic.
Add the sliced tomatoes, salt and turmeric. On medium high heat cook until the tomatoes turn mushy. Continue to stir so nothing sticks to the bottom of the pan.
Turn off burner when most of the juice has evaporated and the tomatoes develop a nice flavor.
Once cooled, add this mixture to a blender until smooth. Taste and add salt if needed.
Tempering
In a small pan, heat oil and add mustard seeds, red chili and garlic. Let the garlic turn fragrant and the chili gets crisp. Now add the curry leaves and fry until leaves are crisp.
Stir in the red chili powder and asafoetida. Mix well.
Now add the puréed tomato mixture and cook for 1-2 minutes. Remove from heat.
Can be stored in refrigerator until ready to serve. Serve at room temperature.
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