Tomato Chutney
Tomato Chutney
Serves 4
• 6 ripe tomatoes (cut in small pieces)
• 1 tablespoon ghee
• 1 small jalapeno chili (minced)
• 1/2 tablespoon Mustard seeds
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 4 tablespoons turbinado sugar
• 1 tablespoon coriander powder
• 1 tablespoon ghee
• 1 small jalapeno chili (minced)
• 1/2 tablespoon Mustard seeds
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 4 tablespoons turbinado sugar
• 1 tablespoon coriander powder
1. In skillet heat ghee, then add mustard seeds, chili, and ginger Add tomato pieces. Cover and fry on medium heat for 14 minutes or until tomatoes have become a chunky sauce.
2. Remove from pan and put in blender on low speed for seconds.
3. Put back in skillet and add salt, sugar, and coriander powder Cook for 3 minutes uncovered. Serve hot or cold.
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