KCB 7.2: Tomato Chutney
Tomato Chutney
Cooked chutneys act as piquant relishes that accent other dishes with which they are served. This North Indian-style tomato chutney is hot, spicy, and sweet. It can be either eaten immediately or refrigerated for up to a week.
• PREPARATION & COOKING TIME: 15-30 minutes
• YIELD: 2-2 1/2 cups (500-625 ml)
• YIELD: 2-2 1/2 cups (500-625 ml)
• 3 tablespoons (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• one 5 cm (2-inch) piece of cinnamon stick
• 3-4 whole dried red chilies, broken
• 1/2 teaspoon (2 ml) turmeric
• 3 1/2 cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
• 2/3 cup (165 ml) sugar
• 1/2 cup (125 ml) sultanas (optional)
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• one 5 cm (2-inch) piece of cinnamon stick
• 3-4 whole dried red chilies, broken
• 1/2 teaspoon (2 ml) turmeric
• 3 1/2 cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
• 2/3 cup (165 ml) sugar
• 1/2 cup (125 ml) sultanas (optional)
• 1/2 teaspoon (2 ml) salt
1. Heat the ghee or oil in a large, heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric. Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat for 10 minutes.
2. Add the sugar, sultanas, and salt. For moist chutney, continue to cook for another 5 minutes. For a thick jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed. Serve warm or cold.
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