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Genuine Indian reciipe for Tomato Chutney. Watch out, it's a hot one. :)
6 tbsp sunflower oil
1 piece cinnamon stick, 2 inches long
1 tsp freshly roasted cumin seeds
1 tsp nigella seeds
4 bay leaves
1 tsp mustard seeds, crushed
4 cloves garlic, crushed
1 piece fresh ginger, 2 inches long, crushed
1 tsp chilli powder
1 tsp turmeric
4 tbsp brown sugar
2 lbs chopped tomatoes
Heat oil over a medium heat and fry the cinnamon, cloves, cumin seeds, nigella seeds, mustard seeds and bay leaves for about 5 minutes. Add garlic and fry until golden. Add the ginger, chilli powder, turmeric, sugar and tomatoes. Cook for 20 minutes. Allow to cool and serve.
I was thinking of posting the Green Tomato Chutney I made last summer! Great minds think alike....
Remove the hot spices, tumeric and nigella. Add raisins and sunflower seeds, plus use green tomatoes instead. Use the same instructions and presto! It's great on roasted pork loin, or on the side with pork chops.
... simple seldom differ ;-)
quickfind:alysen > "Remove the hot spices, tumeric and nigella."
Made some today - it's delicious! I added a tablespoon tomato paste to intensify the flavour, and missed out the Kalonji (nigella/black onion) seeds, as I'd none left! Also, as I like quite a stiff chutney, I added some arrowroot (perhaps my tomatoes were extra juicy!)
I'll be making this one regularly. Thanks, Leslie.
The tomato paste would also help to thicken it Phil. Glad you enjoyed. :)
Oh we enjoyed! Flavours REALLY tickled the taste-buds!
I'll be fixing this tonight. Sounds delightful. Thanks, too, Lori for your less spicey variety and with the green tomatoes. Variety, you know, is the spice of life. LOL :-D
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