The rich aroma in your kitchen will have you wanting to just eat this thick tomato based chutney all on its own. After a taste test, I nearly did eat it all up. An ideal accompaniment to fried savories with a consistency rather like a relish or western-style ketchup with a hint of sweetness, I am thinking a small spoonful of tamarind paste could be used instead of the sugar for an even better result. Toss in some fresh cilantro for even more flavor and a few seeded and finely chopped hot chillies if desired. I'll be making this again and again.
Transfer to a sealed container if not using right away and the freshness will be waiting to dress up your meals for a few days. I know that I will always have some of this easy to prepare goodness on hand. If I can resist sticking the spoon into the chutney prior to dinner and into my mouth, a variation on my famous mushroom curry is next up for review along with a topping for easy potato-style samosas without pastry.
|Velvety Tomato Chutney|
|Recipe by Lisa Turner|
Published on August 10, 2012
A thick, rich and flavorful cooked tomato chutney seasoned with a blend of Indian spices
Tomato Chutney, South Indian Style
Fresh Tomato Chutney
Hot Green Chili Sauce
Quick and Easy Tomato Chutney
On the top of the reading stack: Whir of Gold by Sinclair Ross
Audio Accompaniment: Addis Pablo - East of River Nile