I recently posted an incredible Bengali Tomato and date chutney from India. You could eat it by the bowlful.
This right here is diametrically opposite. Think Fifty Shades Of Grey. Oh! you'll want some - just not in bowlfuls.
The heat will hit you after the first bite, the spicy oil will continue the torment and the scented curry leaves and garlic will make you want more. So good with all kinds of dal-rice combinations, I adore a spoonful even on pan-fried fish!
Eaten in little spoonfuls, the asafoetida, mustard spices, hot peppers and tomatoes have all the making of a great chutney. A must-have with Bisi Bele Huliyanna rice, the secret lies in the slow-sauteing the tomatoes so they release all their juices and mush down to one intense heap.
Like many good things in life, slow and steady is the name of this game err..chutney.
Gather the ingredients: 1-1/2 lb ripe tomatoes, 1/2 cup vegetable oil, 1 long sprig fresh curry leaves, 6 cloves garlic, 1/2 tsp asafoetida, 1 tsp black mustard seeds, 2-3 tsp red chilly powder (more or less as desired), 1 tbs sugar & 1/2 tbs salt (not a typo)
Tomatoes: Cut and discard the woody end. Dice into 1/2 inch pieces.
Garlic: Peel, discard skin, crush and chop.
Heat oil in a kadhai or sauce pan over medium heat for a few seonds.
Add the mustard seeds and asafoetida. As soon as its sputters, add the garlic.
Saute for a few seconds till it sizzles and add the tomatoes & curry leaves.
Cook on medium-high heat, uncovered stirring regularly. Cook until the tomatoes turn mushy, the tomato juices evaporate & the chutney releases the oil that will begin to puddle and simmer at the edges.
This should take about 30 minutes.
Good to know: This slow-saute is where the chutney gets it's flavor so do not rush the process by turning up the heat.
Intense
Hot
Spicy
Scented
Tantalizing
Recipe for
South Indian Style, Hot & Spicy Tomato & Garlic Chutney
Preparation time - 20 minutes
Cooking time – approx. 30 minutes
Makes 2 cups
Shopping list
1-1/2 lb ripe tomatoes
1/2 cup vegetable oil
1 long sprig fresh curry leaves
6 cloves garlic, peeled
1/2 tsp asafoetida
1 tsp black mustard seeds
2-3 tsp red chilly powder (more or less as desired)
1 tbs sugar
1/2 tbs salt (not a typo)
Preparation:
Tomatoes: Cut and discard the woody end. Dice into 1/2 inch pieces.
Garlic: Peel, discard skin, crush and chop.
Method:
Heat oil in a kadhai or sauce pan over medium heat for a few seonds.
Add the mustard seeds and asafoetida. As soon as its sputters, add the garlic.
Saute for a few seconds till it sizzles and add the tomatoes & curry leaves.
Cook on medium-high heat, uncovered stirring regularly. Cook until the tomatoes turn mushy, the tomato juices evaporate & the chutney releases the oil that will begin to puddle and simmer at the edges.
This should take about 30 minutes.
Good to know: This slow-saute is where the chutney gets it's flavor so do not rush the process by turning up the heat.
