TOMATO CHUTNEY
Ingredients:
1) Ripe red
tomatoes – 250 gm.
2) Shallots –
200 gm.
3) Mustard
seeds – ¼ teaspoon
4) Curry
leaves – 3 sprigs
5) Tender
ginger – 1 inch piece
6) Hot green
chilies – 2 Nos.
7) Dry hot red
chilies – 6 Nos.
8) Coconut oil
– 1 tablespoon
9) Salt – 1
heaped teaspoon
To Cook:
Wash the tomatoes, chop roughly and transfer to a food
processor. Peel the shallots and the ginger and tip them in. remove the stems
of both types of chilies and tip them in too. Put in the salt and grind to fine
paste.
If you like
to have bits and pieces to chomp on in the chutney, you can simply mash them in
a mortar and pestle as in the olden days instead of using the food processor.
Set a small wok or pan on low heat. Put in the coconut oil
and the mustard seeds. As soon as the mustard seeds are about to finish
spluttering, tip in the ground paste and stir. Let the chutney boil for a few
minutes till the strong fumes of the shallots mellow down.
The time
required may vary in accordance with the type of shallots used. Stir frequently to avoid burning at the base. Taste and add
more salt if required. Switch off the heat.
Serve tomato chutney
either hot or cold as a tangy, hot, spicy dipping sauce with dosas, idlis,
chappatis, porottas, pathiris, bread, toast, baked potatoes, baked or steamed cassava or with baked yam. Tomato
chutney can be kept fresh in the fridge for up to a week. Even kids love tomato chutney.
Enjoy!!!
Note:
If you are
using extra hot chilies or if you prefer milder tomato chutney, use fewer chilies.
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