Not Too Tricky
serves 8
About the recipe
This light and vibrant tomato chutney is inspired by the cuisine of Western India. The taste is sweet and sour, with a nice chilli kick. It is a great accompaniment to all sorts of foods and is also a fantastic way to use tomatoes when they are in season. This is beautifully refreshing for a hot summer’s day and also very comforting with warm food in winter.
Ingredients
8 cloves of garlic
8 tomatoes
1 tablespoon vegetable oil
1 pinch of asafoetida
1 teaspoon black mustard seeds
1 big handful of fresh coriander leaves
1 teaspoon chilli powder
1½ teaspoons granulated sugar
Method
- Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with 200ml of water, bring to a simmer, then cover and cook over a low heat for 10 to 15 minutes.
- Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste.
- Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and 1½ teaspoons of sea salt.
- Cook over a low heat for 15 to 20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well.
- Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.
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