I want to thank you all for your prayers,concerns and support during the last couple weeks when I got sick and then my husband. I am truly blessed to have you all. My husbands surgery went well and he is now recovering. I appreciate you all very much 🙂
Sharing a recipe that I really did not have a go-to recipe but only a memory. When I first started to work a senior faculty member would get it for lunch occasionally and I would love the tomato chutney so much since the only chutney I ate at home was the Goan coriander (fresh cilantro) and coconut chutney.
This tomato chutney is slightly on the tart side. The flavor comes from the roasted mustard seeds and curry leaves. If you want to make it like a jam then just add more sugar according to your taste. If you are allergic to nuts then skip the toasted peanuts that get added on last. If you do not have access to curry leaves than you can use fresh chopped cilantro ones the chutney is done cooking. You can enjoy the tomato chutney with idli’s, dosa, vada, sandwiches, rice or on crackers with cream and fresh figs for a sweet note.
Serving Size: 1.5 cup approx
3 lbs of ripe tomatoes chopped
1/2 tsp black mustard seeds
1 green chili chopped finely
1/2 tsp of turmeric powder
8-12 curry leaves
1/2 tsp of sugar or according to taste
1/3 cup crushed roasted peanuts
salt to taste
Heat oil in a pan. Add the mustard seeds and curry leaves. Let the mustard seeds pop (splutter).
Next add the turmeric powder and green chili. Quickly saute for a couple of seconds and add the chopped tomatoes and sugar.
Cook on medium heat, stirring occasionally for 35 -45 minutes till the chutney thickens.
Season with salt according to taste and add the toasted peanuts.