Tomato Chutney
Sauces and Marinades • European
Description
Tomato chutney goes well with almost any dish or snack.
Ingredients
- Tomatoes 8 pieces
- Water 0 fl oz
- Ghee 0 fl oz
- Mustard Greens 0 oz
- Mild Chili Spice 2 pieces
- Ground clove 5 pieces
- Bay leaf 2 pieces
- Cinnamon 1 piece
- Toasted Cumin Seeds 0 oz
- Ground coriander 0 oz
- Grated Ginger Root 0 oz
- Salt 0 oz
- Asafetida a pinch
- Sugar 0 oz
Step-by-Step Guide
Step 1
Blanch the tomatoes, peel them, and mash them, adding 60 ml of water.
Step 2
In a medium-sized pot, heat the ghee over medium heat and add the mustard seeds. Cover with a lid. When the mustard seeds stop popping, add the remaining spices except for the asafoetida, and sauté, stirring, for one minute.
Step 3
Add the tomatoes, asafoetida, and salt. Cook uncovered over low heat for 20–30 minutes, stirring occasionally. At first, stir from time to time; as the mixture thickens, stir more frequently until there is no liquid left in the mixture.
Step 4
While continuing to stir, add the sugar and increase the heat. Stir vigorously for another 5 minutes until the chutney thickens and reaches the consistency of a thick tomato sauce. Remove the cloves, bay leaves, and cinnamon stick.
Step 5
Transfer the chutney to a bowl and let it cool.
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