A great tomato chutney that will keep in the refrigerator for a few weeks.
Ingredients
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
- 5 curry leaves
- 6 large tomatoes roughly chopped
- 1 cm piece of fresh root ginger peeled and grated
- 2 garlic cloves minced
- ½ tbsp Chilli powder
- ½ tbsp ½ground turmeric
- 2 green chillies deseeded and thinly sliced
- 1 tsp salt
Servings:
Instructions
- Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the cumin seeds, mustard seeds and curry leaves and fry for around 30 seconds until the cumin seeds turn dark brown and release their fragrance.
- Add the tomatoes, ginger, garlic, chilli powder, ground turmeric and green chilli and stir well. Turn the heat down to low and fry for 5 minutes, stirring occasionally, until the tomatoes start to soften.
- Add the salt, then cover the pan and cook gently for 15 minutes until the tomatoes have cooked down and released their liquid. At this point remove the lid and stir until a smooth sauce forms. Continue to cook for a further 5 minutes so the relish thickens slightly.
- Store in an airtight jar in the refrigerator for up to a month. Once open, refrigerate and eat within a week.
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