Velvety Tomato Chutney

The rich aroma in your kitchen will have you wanting to just eat this thick tomato based chutney all on its own. After a taste test, I nearly did eat it all up. An ideal accompaniment to fried savories with a consistency rather like a relish or western-style ketchup with a hint of sweetness, I am thinking a small spoonful of tamarind paste could be used instead of the sugar for an even better result. Toss in some fresh cilantro for even more flavor and a few seeded and finely chopped hot chillies if desired. I'll be making this again and again.

Transfer to a sealed container if not using right away and the freshness will be waiting to dress up your meals for a few days. I know that I will always have some of this easy to prepare goodness on hand. If I can resist sticking the spoon into the chutney prior to dinner and into my mouth, a variation on my famous mushroom curry is next up for review along with a topping for easy potato-style samosas without pastry.

Velvety Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on August 10, 2012 A thick, rich and flavorful cooked tomato chutney seasoned with a blend of Indian spices Print this recipe Ingredients: 1 teaspoon ground cumin 2 heaping teaspoons fresh ground coriander 1 teaspoon garam masala 1/4 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon mace (optional) pinch of ground cinnamon pinch of ground cardamon pinch of ground cloves pinch of ground nutmeg pinch or two of asafetida 2 teaspoons brown sugar or jaggery 3 tablespoons water handful of dried curry leaves 1 tablespoon ghee or sesame oil 2 large tomatoes, seeded and finely diced 2/3 teaspoon sea salt Instructions: Whisk together the ground spices, sugar and water in a small bowl. Stir in the curry leaves. In a medium heavy-bottomed saucepan, heat the ghee or oil over medium heat. When hot, add the spice mixture and stir for one minute. Now add the tomatoes and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, for 20 minutes or until you have a thick paste. Serve fresh or refrigerate in a sealed container for 2 or 3 days. Makes 1 1/2 cups

More staple chutneys and sauces from Lisa's Vegetarian Kitchen:
Tomato Chutney, South Indian Style
Fresh Tomato Chutney
Hot Green Chili Sauce
Quick and Easy Tomato Chutney

On the top of the reading stack: Whir of Gold by Sinclair Ross

Audio Accompaniment: Addis Pablo - East of River Nile