Seasonal Fruity Tomatoes

From 2A

immediately remove from heat.

2. Add the tomatoes, sautéed ingredients and sugar to a blender along with 1 - 2 tablespoons of water and puree to your desired consistency. I like it creamy, so I pulse until smooth. Check for seasoning - salt and adjust to taste.

3. Transfer the chutney to a heatproof bowl.

4. To chunkay, heat oil and fry the dal/peas until lightly brown; add mustard seeds and when they begin to pop, add the curry leaves and immediately remove from the heat and pour over chutney. Stir to fully incorporate the spiced oil into the chutney. Let sit for 2 - 3 minutes before serving.

Tomato Chutney (COOKED)

INGREDIENTS

● 1 ½ pounds ripe, firm tomatoes, rinsed, pat dry,

and quartered

● 1 cup coarsely chopped onions

● 10 cloves garlic, peeled and crushed

● Chopped hot pepper to taste ● 1 tablespoon tamarind pulp, or, to taste (optional,

see notes)

● 4 tablespoons sesame oil (vegetable oil can

work)

● 1 ½ teaspoons mustard seeds

● ¾ teaspoon whole jeera (cumin seeds)

● Salt to taste

DIRECTIONS

1. Add the tomatoes, onions, garlic, hot pepper and tamarind pulp, if using, to a jug blender and puree until smooth.

2. Add oil to a pan and place over medium heat. When oil is hot, add mustard seeds, and as soon as they start to pop, add cumin and cook for 30 seconds.

3. Pour in tomato mixture and toss to mix with spices and oil and season with salt. Cook until the mixture reduces and changes colour – it will change to a rich, darker, concentrated colour. The chutney is finished cooking when the oil separates/seeps from the mixture at the edges or as bubbles in the middle of the chutney.

4. Remove from the pan from the heat and transfer the chutney to a bowl to cool to room temperature before serving.

5. Chutney can be made a couple days ahead of use and be brought to room temperature before using. Stored in an airtight container in the refrigerator, the chutney can last for 2 weeks.

NOTES

● Tomatoes, even when ripe, tend to be tart so you can omit the tamarind pulp if you like. Alternately, you can add a little sugar to the chutney to balance the tartness but not so much that it makes the chutney sweet.

● ●

A tablespoon of chopped ginger to the ingredients to be pureed gives additional flavour.

When seasoning with salt, remember that the mixture will concentrate and reduce when cooked so err on the side of caution and taste again when the chutney is done cooking and add more to suit your taste if needed.