Friday, August 16, 2013

Tamatar ki Chutney

To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well  for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!

3 medium size tomatoes - blanch to soften and mash with the skin on
1/2 inch ginger - chopped
3 shallots - chopped
2 dried chillies - snipped into tiny pieces
1 tsp mustard seeds
1 tsp plain chilli powder (or as per taste)
1/2 tsp turmeric powder
A pinch of asafetida/hing/perungayam powder
Tamarind juice - as needed 
2 sprigs curry leaves
Sugar to taste
Salt for taste
3 tbsp oil

In heated oil, sauté ginger, shallots, dried chillies and mustard seeds.
Add chilli powder, turmeric powder and asafetida powder.  
Stir and add mashed tomatoes and curry leaves.
Stir one more time.
Pour tamarind juice, 2 tbsp of water (to dilute a bit) and season with salt and sugar. 
Give a good stir and remove from heat.

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