Whatshot
Foodie - Tangy Tomato Chutney
Foodie - Tangy Tomato Chutney
Date: 2017-02-10
Typically, tomato chutney is prepared from just ripe tomatoes. However, mine is a rich and flavoursome version that has no relation to its origins in South India - its more of a East Coast Chakalaka kind of chutney and I hope you will love it as much as my friends and family.
While chutney recipes are heavily used in India and in its cuisine, ironically it is believed to be of English origination. However in another theory it was highlighted that chutney was originated in north India. Perhaps the later theory is more convincing as it could have been derived from the Hindi word 'chatni' or 'chatna', which literally meaning to lick or it could be the lip smacking sound made while consuming a tangy dish. Either way, here is what you will need:
For my Tangy Tomato chutney you will need:
5 Tomatoes (Big red juicy types)
2 Onions
4 Large Cloves of Garlic
1 Red Pepper
1 Stalk of celery
1 Cup whole cashew nuts
1/2 cup oil
1/2 tsp methi seeds / fenugreek seeds
1 dried red chilli
1/2 tsp turmeric powder
a few curry leaves
1/2 tsp sugar
salt to taste
2 tablespoons of Tamrind and date chutney
This is how you will make it:
Firstly, heat oil and add the onion, garlic, methi and red chilli. SautÈ them on medium flame until golden brown. Then add the chopped tomatoes, red pepper, celery and cashew nuts and continue to sautÈ. SautÈ till the water evaporates completely and tomato reduces in size. Now add turmeric powder, sugar and salt, tamarind and date chutney and curry leaves. Allow the mixture to cool completely. Finally, serve with rice and salad.
Easy peasy..I hope you like it