So, they bring you papadums along with mint, tomato and tamarind chutney to munch and I knew immediately I had to make some for the Indian fest we were making.
I spiced mine a bit more liberally I think, using fresh curry leaves and brown mustard seeds. I originally made it too thin by including all of the juice from the canned tomato, so I ended up straining it (and saving the liquid of course) so it would have a more chutney like texture. If you don't have curry leaves or mustard seeds, it's OK; it will still be delicious. Same goes for the asafoetida. I used ghee, but for a vegan version, you can use coconut oil or even just plain canola oil. You definitely need to use an oil with a high smoke point so you can sizzle the curry leaves and pop the mustard seeds.
- 2 tbsp ghee or coconut oil
- 1 tsp mustard seeds
- 4 curry leaves
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp asafoetida
- 1 teaspoon turmeric
- 28 oz can diced tomatoes and the liquid
- 1 teaspoon tamarind concentrate
- 1 tbsp finely chopped ginger
- 3 tbsp finely chopped cilantro
- 3 large yellow onion, chopped
- 2 cloves garlic, pressed
- 2 tsp salt
- Heat ghee in a very hot skillet; add the mustard seeds and curry leaves.
- When the seeds pop, add the rest of the spices along with the tomato and tamarind. Bring to strong simmer , cover and cook for 5 minutes
- In a glass or ceramic bowl, place the raw ginger, cilatnro, onion and garlic along with the salt, mix well and pour the hot liquid over the onions.
- Let the mixture cool, then refrigerate for a couple hour; drain the excess liquid and season to taste with salt and pepper.
More Chutney Recipes:
- Mint Chutney
- Apple Pear Chutney
- Cranberry Serrano Chutney
- Cilantro Habanero Chutney
- Sesame Mint Chutney
You can use chutney in sweet and savory preparations like this amazing Crostada with Cultured Almond Cheese!