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LOCATION: Recipes >> Preserving >> Tomato Chutney 03

Print this Recipe    Tomato Chutney 03

Tomato Chutney

1 to 1.5 tsp ghee or oil
generous pinch panch phoron
1.5 tsp finely minced ginger
2 lbs tomatoes
1 dried hot red pepper
3 tbsp raisins
0.5 cup to 0.75 cup sugar
0.5 tsp salt
0.25 cup water
1.5 tbsp lemon juice

Slice the tomatoes into thin wedges.

Heat the oil, add the panch phoron. Stir fry for a few seconds.

Add the tomatoes, ginger and red pepper, and cook at high heat for
2 minutes. Note that some splattering may occur when you add the
tomatoes to the hot oil.

Add water, sugar, and salt. Cover, and cook gently for 10-15 min,
or until the tomatoes are tender. Add the raisins.

Uncover, and heat at high heat to thicken the chutney. A gauze
cover may be useful, since this will bubble and pop like thick
pasta sauce while you are boiling it down.

Remove from heat. Add lemon juice. Refrigerate and serve, either
by itself, or with puris, nan, or warmed pita bread.

Yield: 3 cups, serves six people.


The tomatoes need to be of good quality. Many of the tomatoes one
sees in American supermarkets simply don't have enough flavour.
Poor tomatoes cannot be overcome.

The final product should have just a hint of pepper. And it should
be mildly tangy, but not seriously sour.

The consistency of the refrigerated product should be such that it
pours, with just a suggestion of gelling. If it is intended as a
snack, it can be thicker.


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