from: Clay Schudel
This version of tomato chutney is based on one from Julie Sahni's
"Classic Indian Vegetarian and Grain Cooking". It's really great
hot, cold, or room temperature.
Heat oil over high heat. Fry mustard seeds and cumin about 30 seconds,
then add jalapenos, garlic, curry powder and cayenne pepper. Fry for
a few minutes, then add tomatoes, lower heat and cook until done.
Salt to taste.
- 6 Tablespoons vegetable oil
- 1 1/2 teaspoons black mustard seeds
- 1/2 teaspoon cumin seeds
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 8 jalapeno or serrano peppers, sliced or chopped
- 6 cloves of garlic, sliced or chopped
- 1 1/2 pounds ripe tomatoes, cut into chunks
- Salt to taste
In Julie Sahni's recipe, the chutney is done in about 15 minutes
when there is very little sauce and the tomatoes basically retain
their shape. I like it cooked about 10 minutes longer, and thicker.
I also usually increase the garlic, cayenne, and green chile peppers,
but try this first as it's plenty spicy to begin with. If you make
your own curry powder it also will be much tastier.