Happy Monday Folks!
Hope you all are enjoying the end of the three day weekend. Let me tell you something.
I needed that. I slept in everyday and it felt SO good!
Did you do anything fun?
As promised, this week I am sharing my smokey but spicy homemade tomato chutney recipe.
My mom and I went up to Seattle a few years ago to visit my brother. When we got there he requested that she make a few of his favorite dishes. She got to work with me as her sous chef, making papdi no lot, jeera chicken, recipe here, and samosas with a mint chutney, here and an amazing tomato chutney.
The tomatoes were picked fresh on an Alaskan farm and were preserved perfectly in a mason jar…part of the reason why I can remember the taste of this tomato chutney so vividly is because of the flavor that was packed into those tomatoes.
They were simply to die for. Dare I say some of the tastiest tomatoes I have ever had.
gahhh. The taste of the chutney my mom made that day is engraved on my tongue!
I am salivating as I write!
Do you have any dishes that take your memories back to a specific moment? Taste? Smell?
[snapping myself back to reality]
Last week I shared my cumin potato stuffed eggplant recipe, here, which is a perfect match to this chutney.
The chutney is slightly chunky and can be spread well on to naan pizzas as the base, as dipping sauce for homemade mozzarella sticks, or even a drizzle on to your weeknight baked chicken.
The sauce is slightly smokey with the addition of garam masala, which you can find here, and is tangy naturally from the tomatoes. It simmers down in onion, turmeric, a splash of lemon juice and other spices and chilies.
The longer it sits on the stove the more it will breakdown and incorporate the flavors.
Hope you all enjoy! xx
- 1 tsp. cumin seed
- 1 tsp. black mustard seed
- 1 tsp. paprika
- 1 1/4 tsp. garam masala
- 2 tsps. turmeric
- 1 tbsp. black peppercorns
- 1 tbsp. sugar (more as needed)
- 1/4 cup olive oil
- 2-3 serrano or Thai chili peppers, sliced thin (seeded or de-seeded)
- 1 lemon, juiced (use to taste)
- 1 large onion, sliced thin
- 4 vine ripe, large organic tomatoes, sliced thin
- 2 curry leaves
- a pinch of asafetida (hing)
- salt to taste
- Heat the oil in a saucepan over medium-low heat. Once hot, add cumin seeds and let them crackle for 30 seconds.
- Add the salt, asafetida, black mustard seed. After seeds starts to pop, add in the the black peppercorns and thinly sliced onions.
- Let cook down for 3 minutes.
- Add curry leaves, paprika and turmeric. Let continue to cook for 3-4 minutes.
- Add in sliced tomatoes and the chilies.
- Cover and let it come to a boil. Once boiling reduce to low, add in juice of lemon and let cook for 10 to 12 minutes. The tomatoes should be soft and tender, but not mushy.
- If the mixture is sticking add a tablespoon of water as needed.
- Add in the garam masala.
- Continue to cook for another 2 minutes.
- Add sugar, cover and cook for an additional for few minutes.
- Adjust the salt, sugar and other seasonings to your taste.
- Add sugar as needed, depending on sourness of tomatoes.