Tomato Chutney

Good morning everyone,

This is a fantastic tomato chutney for your snacks.  It’s spicy though, so if you like less heat, simply omit the dry red chilies from the tomato paste portion of the recipe and leave one in the tempering spices.

We often use this in place of ketchup, which is loaded with sugar.  It can be served with dosa, vada, idli and all kinds of snacks.  Yummy!

Tomato Chutney

1 teaspoon oil
1 1/2 teaspoons split urad dal (black dal – can be found in Indian grocers)
2 large tomatoes, chopped
1/2″ ginger, chopped finely
3 dry red chilies, broken and seeds removed
6 black peppercorns
3 cloves
1/2 teaspoon salt
Tempering spices:
1 teaspoon oil
1 dry red chili, broken and seeds removed
1 tablespoon dried curry leaves (can be found in Indian grocers)
Pinch of asotoefida (hing – can be found in Indian grocers)
1 teaspoon mustard seeds
a few methi seeds (fenugreek – can be found in Indian grocers)

Heat the oil in a medium pot or pan over high heat.  Reduce to low and add the urad dal.  Saute the dal for 4 or 5 minutes over low heat until it changes to a deep reddish-brown colour.  Add the tomatoes, ginger, dry red chilies, peppercorns, cloves and salt and cook over low heat until the tomatoes have broken down well.

Allow the mixture to cool for about 10 minutes.  Add these ingredients to a blender and puree.

Prepare your tempering spices by heating the oil in the same pot or pan over high heat.  Add all of the tempering spices and saute 15 – 20 seconds until the chilies change their colour (they will become a deeper, darker red).

Add the tomato puree back to the pot and cook this mixture over low heat for 6 – 8 minutes until it has thickened.  Remove from heat and allow the chutney to cool before serving.

That’s it.  Easy peasy.

Until next time,
Peace and love,
Himmat

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