Tomato Chutney
Fasting Recipes Sauces and Salsa Indian
Indian ketchup. My first successful chutney. Last night I served it with oven-roasted sweet potatoes. I cut them into sticks like French fries, sprinkled them with salt and pepper, drizzled with a little oil and baked at 220°C (430°F) for 35 minutes until slightly golden.
Ingredients
1 can of tomatoes (400g)
1 level teaspoon nigella seeds (black seed)
1 level teaspoon mustard seeds
1 level teaspoon grated ginger
3 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
35g sugar
35ml vinegar (5-6%)
2 tablespoons oil
salt
Servings: 6 (about 3/4 of a 400ml jar)
How to prepare tomato chutney
- Add the mustard seeds and nigella seeds to hot oil. Fry until they start to pop, about 30 seconds.
- Add the grated ginger, crushed garlic, finely diced hot pepper, ground cumin and fennel powder. Sauté for another 1 minute.
- Add the vinegar and sugar and simmer on low heat until the sugar dissolves completely.
- Add the canned tomatoes blended in a food processor along with their juice. Sprinkle with salt. Simmer until the sauce reduces and has the consistency of ketchup (about 15-20 minutes).
- Store in the refrigerator.
