Plum Tomato Chutney

Recipe by Cook's Hideout

One of the Indian cookbooks that I really enjoyed leafing through in the recent past is Hari Nayak's 'My Indian Kitchen'. It's beautiful to look at and the recipes are very easy to follow too. I have already posted this quick and easy Avocado Raita recipe from the book. This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. The freshly ground spices make this chutney taste so vibrant and tasty. A must try!!

Ingredients

• 2 plum Tomatoes (- chopped)
• 1 red onion (- small, finely chopped)
• 2 cloves garlic (- finely chopped)
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• ½ tsp black peppercorns
• 2 tsp Mustard seeds
• 5 - 6 Curry leaves
• 2 chilies (Dry Red)
• ½ tsp chili powder (Red)
• 2 tbsp tomato paste
• 2 tbsp vinegar (- (Red wine or white can be used))
• to taste Salt

Method

1. Grind coriander seeds, cumin and peppercorns to a fine powder.
2. Heat 3tbsp oil in a saucepan over medium heat, add the mustard seeds, curry leaves and dry red chili. Once the seeds start to splutter, add the garlic and onion. Cook for 2-3 minutes.
3. Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
4. Next add the chopped tomato, tomato paste, vinegar and ½cup of water. Reduce the heat to low and cook, stirring occasionally, about 10-15 minutes.
5. Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.

View the recipe instructions at Cook's Hideout