Enjoy this flavorsome chutney. A great tasting side dish with a savory main. Delicious accompaniment with Indian Dahl and curries.
To get the best flavor from fresh tomatoes do not refrigerate them. Allow to ripen at room temperature they will become sweeter adding more flavor and color to your dish
450g fresh ripe tomatoes (may substitute for tinned)
110g french shallots, finely minced (may substitute with brown onion)
3 birds eye red chilli, remove seeds and mince, or 1/4 - 1/2 teaspoon cayenne pepper
40g fresh garlic, minced
10g fresh ginger, minced
3/4 teaspoon black mustard seeds (optional)
12 fresh curry leaves (optional) * 1/2 teaspoon turmeric
1/4 teaspoon curry powder (optional)
1/2 teaspoon sugar or agave
salt to taste
2 - 3 tablespoon sunflower or vegetable oil
_ Remove skin from tomatoes: wash tomatoes, take a knife and slice a cross on the top and bottom of each one. Blanch in boiling water 20 - 30 seconds, this helps to remove skin. Then plunge tomatoes into cold water. Take each tomato and gently peel off the skin.
_ Roughly chop tomatoes and put aside
_ Heat oil in a pan, add mustard and cumin seeds, cover with a lid and allow to pop. After a minute remove lid and stir in curry leaves.
_ Add french shallots or onion saute 2 minutes add garlic, ginger and chilli saute further 2 minutes.
_ Add turmeric, curry powder and cayenne if not using chilli, agave and salt. Stir and allow to saute 2 minutes then add chopped tomatoes.
_ Turn heat up until mixture begins to boil, then turn low and allow tomatoes to cook slowly and break down.
_ Continue to simmer tomato mixture until sauce has reduced and most of the liquid has evaporated.
_ Taste chutney and adjust flavor if needed with salt and sweetening to taste.
* Curry leaves may be found in the fresh herb section at some supermarkets. Also available at Asian grocers and markets.
Jude 1:21 Keep yourselves in the Love of God, looking for the mercy of our Lord Jesus Christ unto eternal life
Posted by Yiannoulla Burness