Cookbook: Pickles, Chutneys and Preserves

Indian Tomato Chutney

Boil 2 liters of water and add 2 lbs of tomatoes for 5 minutes.

Remove skins of tomato.

Blend into a coarse puree.

Heat 2 tbsp of Sesame (Til) oil
Add 1 large pinch of hing (asofetida)
1 tspn of urad dal (optional thickner)
1 tsp of mustard seeds
1 tsp of jeera (cumin) powder
4 whole dry red chilies
2 chopped green chilies
2 inch piece freshly grated ginger
8 curry leaves
1 tsp red chili powder
1 tsp sambhar powder
salt to taste
2 tsp sugar
Fry all this on a low flame.
Add the tomato puree cook until oil leaves the side of the vessel and the mixture thickens into a chutney consistency.
Cool completely and bottle.

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