Receta Chunky Tomato Chutney!
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Chunky Tomato Chutney!
Before I start about how I decided to make this chutney, let me first tell you that Zestyflavors 2 recipes; Tri-color & Tri-flavor Cheesecake and Eggless Pumpkin Pie were selected in Top 30 recipes of 2010. YAY!
You can read about them here.
Now to the Chunky Tomato Chutney. I didn't actually plan on making this. I opened the refrigerator to use some left over pineapple chunks.When I checked, pineapple had gone bad and I had to throw it away. Now that I was in kitchen, I thought lets try something. I noticed we had lots of tomatoes and I immediately decided to make some Chunky Tomato Chutney or you can say Indianised Salsa :)
I gathered all and any ingredients that came to my mind and tried this chutney. It came out awesome! We had this chutney with graham crackers in the evening as snack, not to mention a healthy snack!
This Chunky Tomato Chutney is a perfect combination of sweet and sour [khatti-meethi :)]. We also had this again with dinner as a side to Indian Curry and Bread . I bet you are gonna love this chutney as much as we did.
Ingredients:
- 2 1/2 cups finely chopped tomatoes ( I used roma tomatoes)
- 2 tbsp finely chopped coriander leaves
- 1 tsp roasted cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 green chillies (finely chopped)
- 2 dried red chillies (broken in pieces)
- 1 small chunk of jaggery (2" x 1" approx)
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1 tsp tamarind paste
- 1/4 tsp black salt
- 1/4 tsp dry ginger powder
- 1/2 tsp coriander powder
- 1/2 cup water
- 1 tbsp vegetable oil
- salt and red chilli powder to taste
Method:
1. Heat one tbsp of oil in the pan. Once heated add the cumin seeds and mustard seeds. As they start to splutter, add the fenugreek seeds. Then add the green and dry red chillies. Let it saute for 15-20 sec.
2. Add the tamarind paste and jaggery and mix. Jaggery will melt away slowly in the process of cooking.
3. Now add the tomatoes, all the dry spices and sugar. Mix and let it saute for 2 minutes.
4. Then add 1/2 cup of water and let the tomatoes cook over medium heat until tomatoes are nicely done and all the water is soaked up. The sauce will be thick and chunky.
5. Add the coriander leaves and let it cook for 1 more minute. Take it off the gas and let it cool down.
Enjoy the Chunky Tomato Chutney with graham crackers, your favorite chips or as a side to your curry!