Tomato Chutney (Pickle)
Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.
- 4 cups tomatoes cubed in small pieces
- 3 tbsp tamarind paste
- 1/4 cup oil
- 1 tsp mustard seeds rai
- 1 tsp asafetide hing
- 1/4 tsp turmeric haldi
- 2 tbsp sesame seeds til
- 2 tbsp coriander seed
- 1 tsp fenugreek seeds
- 10 whole dry red chilies
- 1/4 cup sliced ginger optional
- 1 tsp salt
- 2 tsp sugar
In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
After spices cool of grind them into the powder. Set aside.
In a blender crush the tomatoes do not make a paste. Set aside.
In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.
Originally posted 2015-04-08 22:32:07.