We were at Borders the other day. Gudiya had a story time with other kids. While they were having fun, I browsed through the books that were lying around, and Padma Lakshmi's "Tangy Tart Hot Sweet" caught my attention. I browsed through it and found some interesting recipes, photos and memoirs. Her recipe of Tomato chutney really inspired me to try out immediately. I changed my proportions a bit to suit our taste. I served this chutney with Uma's delicious Cilantro Dosa.Tomato Chutney
Inspired by "Tangy, Tart, Hot , Sweet" by Padma Lakshmi
Ingredients
Grind to paste -
1 lb tomatoes, chopped
1/2 tsp tamarind pulp
5 kashmiri chilies
Roast & powder -
2 tbsp sesame seeds
1 tbsp urad daal
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
Tempering
2 tbsp sesame oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs curry leaves, torn
Also,
1 tsp jaggery (optional)
salt to taste
Method
1. Heat sesame oil in a saucepan. Add all the ingredients for tempering.
2. As they sizzle, add ground tomato mixture and roasted spices. Saute for about 20 minutes or so on a medium flame.
3. Add salt and jaggery - if using. Simmer for 5 minutes till the chutney reaches thick consistency.
Note -
1. Keep the unused portion in the refrigerator. Use within a week.
Credits
