Tomato Chutney (Tamatar Ni Chutney)
Serves 12
Ingredients
Method
450 g. Tomatoes (Fresh)
1 tbsp. Olive Oil
1 tbsp. Ginger, Garlic, Chilli Pulp
4 Bay Leaves
1 Cinnamon Sticks
½ tsp. Cumin Seeds
¼ tsp. Asafetida
1 tsp. Salt (Kosher)
45 g. Soft Light Brown Sugar or a lump of jaggery of similar size.
Chop the tomatoes finely or puree them if you prefer and set aside.
In a small to medium size saucepan, heat the oil and add the fresh garlic, chilli and ginger pulp, bay leaves, cinnamon and cumin seeds and stir fry for 1 minute.
Add the tomatoes with the astafetida and salt.
Mix with a wooden spoon, cover and cook over a low heat for about 30 minutes. Stir occasionally at first, then more often as the chutney thickens, until there is hardly any liquid in the pot.
Now stir in the sugar or jaggery and raise the heat. Stir quickly for a further 5 minutes.
Discard the whole spices and serve at room temperature with a meal or as a dip for savouries.