Tomato and ginger chutney

Tomato and ginger chutney

By
From
Reza’s Indian Spice
Serves
4-6

A great relish for your burger, this is a wonderful all-rounder. It would be lovely with Crab Samosas, or Spiced Vegetable Polenta.

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
1/2 teaspoon asafoetida
1/2 teaspoon chilli powder
5 tablespoons chopped root ginger
250g tomatoes, diced
1 tablespoon tomato puree
200g jaggery or brown sugar
2 teaspoons mustard seeds
20 fresh curry leaves
5 dried red chillies, halved

Method

  1. Heat 2 tbsp of the oil in a pan and, when hot, add the asafoetida and chilli powder. Allow to sizzle, then add the ginger and cook for two minutes. Add the tomatoes and tomato purée and cook until the tomatoes begin to break down. Add the jaggery and 120ml of water and cook on a low heat for 10 minutes, or until the mixture thickens.
  2. Put the remaining oil into a frying pan over a high heat. When very hot, add the mustard seeds, curry leaves and dried chillies. Add to the chutney. Stir and add salt to taste.
Tags:
Indian
spice
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