ACK 9.1: Tamatar chutni
Tamatar chutni
Tomato chutney
Although tomato chutney may look like ketchup, it tastes a lot better. Besides, ketchup can't be offered to Lord Krsna, or eaten by devotees, because it contains vinegar and onions, which according to the Vedas increase the quality of ignorance.
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Preparation and cooking time: 40-50 min
8 ripe tomatoes
4 tablespoon water 2 tablespoon ghee 2 teaspoon black mustard seeds 2 or 3 fresh chillies, minced 5 cloves 2 bay leaves 1 cinnamon stick, 2 inches (5 cm) long 1 teaspoon cumin seeds 2 teaspoon ground coriander 1 tablespoon grated fresh ginger 1 pinch asafoetida 1 teaspoon salt 4 tablespoon brown sugar Blanch the tomatoes, puree them with 4 tablespoons of water, and set them aside. In a medium-sized saucepan, heat the ghee over medium heat and toss in the mustard seeds. Cover the pan. When the mustard seeds stop sputtering, stir-fry the next six spices and the ginger for 1 minute. Put the tomatoes in the saucepan with the asafoetida and salt. Mix with a wooden spoon, and cook uncovered over low heat for 20-30 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 and raise the heat. With a quicker motion stir the chutney for 5 minutes more, or until it has thickened to the consistency of thick tomato sauce. Discard the cloves, bay leaves, and cinnamon stick. Transfer the chutney into a bowl and serve at room temperature with a meal or as a dip for savories.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/9/ack-9-1-tamatar-chutni
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