Indian Basic Recipes - Tomato Chutney (Hussaini Tamatar Qoot) Recipe

Ingredients

• 2 tablespoons oil

• 1 1/2 teaspoons black mustard seeds

• 1 teaspoon nigella seeds (kalonji)

• 10 curry leaves

• 2 pinches of asafetida powder

• 2 teaspoons crushed garlic

• 1 1/2 teaspoons grated ginger

• 3-4 green chilies, slit lengthwise and deseeded

• 1 can (16 oz/450 g) peeled, whole tomatoes, drained; or 4 medium tomatoes (16 oz/450 g), blanched and peeled

• 1 teaspoon ground turmeric

• 2 teaspoons ground red pepper

• 4 teaspoons sugar

• 1/2 teaspoon salt

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Method:

1. Heat the oil in a wok or skillet and fry the mustard and nigella seeds, curry leaves and asafetida for 1 minute until the spices crackle.

2. Add the garlic and ginger, stir-fry gently for a few minutes, then add the chilies and tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.

3. Add the turmeric, red pepper and sugar and stir until the sugar dissolves. Add the salt and serve hot. This chutney keeps for 3 to 4 days refrigerated, if stored in a covered jar.