Tomato chutney

Updated: Apr 25

A wonderfully spiced recipe from Benaras, the Michellin starred restaurant. This chutney can be used everywhere you use ketchup, or as a side for any Indian food. I have even added this to scrambled eggs! So versatile.

For more recipes from this book click here.

2 tsp white sesame seeds

0.5 teaspoon black mustard seeds

0.25 teaspoon fenugreek seeds

2 tablespoons neutral oil or butter

A pinch of asafoetida

2 garlic cloves, finely diced

1 green chili, or to taste, finely diced

2 tablespoons tamarind pulp

1 teaspoon vinegar, apple will be fine, or white 1 teaspoon sugar

Salt to taste

4-5 oz ripe tomatoes, a puréed can works best.

Heat a small frying pan on medium heat. Add the the sesame seeds and toss until slightly roasted and remove, about 2 minutes. Repeat with the fenugreek (3-4 minutes) and mustard seeds (30 seconds). Combine with the asafeotida powder and make to a fine powder in a spice grinder. Set aside.

Add oil to a small pot and heat on medium,  sauté the chili and garlic until the garlic is cooked and slightly brown. Add the spice powder and cook for 1 minute.  Add sugar and stir to caramelize, add tamarind, vinegar and salt and cook for 1-2 minutes till hot and bubbling. Add tomatoes, bring to a simmer and cook for 10-15 minutes. Taste for seasonings and spices. Allow to cool.

You can make this chutney any consistency you like, I prefer it thicker.

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