Tamatar Chatni

Tamatar Chatni (tuhm-ah-tuhr chaht-nee) makes a splendid sour-sweet accompaniment for curries.

ABOUT

13 FLUID OUNCES

2 lb. tomatoes, blanched, peeled and chopped

16 fl. oz. white vinegar

2 onions, finely chopped

1 tablespoon salt

12 oz. soft brown sugar

2-inch piece fresh root ginger, peeled and finely chopped

4 garlic cloves, finely chopped

4 dried red chillis, finely chopped or

2 teaspoons hot chilli powder

12 whole cloves

2 pieces cinnamon bark

2- teaspoon cardamom seeds, crushed

4 tablespoons vegetable oil

1 tablespoon mustard seeds

In a large saucepan, combine the tom-atoes, vinegar, onions, salt, sugar, ginger, garlic, red chillis or chilli powder, cloves, cinnamon bark and cardamom. Bring the mixture to the boil over moderate heat. Reduce the heat to moderately low and cook, stirring occasionally, for 5 hours or until the mixture is thick.

Meanwhile, in a small frying-pan, heat the oil over moderate heat. When the oil is hot, add the mustard seeds and, when they pop, tip the seeds and oil into the saucepan. Cook for a further 15 minutes.

Remove the pan from the heat and spoon the chutney into clean, dry jam jars. Serve when cool or store, covered with vinegar-resistant paper, in a cool place or in the refrigerator until needed.

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