Tomato Chutney
From rubymurray 15 years ago
- 6 minutes to make
- Serves 6
This is an easy to make spicy Indian chutney that can be served with samosas, pakoras, curries or anything you fancy! It will keep in the fridge for a week or can be frozen in a suitable container.
Ingredients
- 400 gms fresh tomatoes shopping list
- 4 green chillies, finely sliced shopping list
- 1 tsp. oil shopping list
- 1/2 tsp. cumin seeds shopping list
- 1/2 tsp. fennel seeds shopping list
- large pinch of asoefetida powder shopping list
- 1/2 tsp. chilli powder shopping list
- salt to taste shopping list
- 2-3 tbs. malt vinegar shopping list
- 1 heaped tbs. dark brown sugar, or jaggery shopping list
- 1 tsp. garam masala shopping list
- handful of chopped coriander (cilantro) leaves shopping list
How to make it
- Heat oil in a pan.
- Add cumin, fennel seeds and asoefetida powder and let seeds splutter.
- Add all ingredients except coriander leaves and garam masala.
- Bring to boil and cook briskly for 5-6 minutes.
- Add garam masala and coriander leaves and stir.
- When cold place in suitable container in the fridge or freezer.
- Enjoy with snacks or as a side to your curry.
- You can adjust the taste to sweeter, hotter or sharper, by adding more chillies, sugar or lemon juice respectively.
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