Keeps in refrigerator up to 10 days or freezes well. I usually double or triple the recipe.
Ingredients:
- 1.2 pounds rough chop tomatoes
- 2 inch fresh ginger chopped
- 4 T oil 1 t black mustard seed
- 2 T tamarind paste ¼ t salt
- ½ t turmeric 1 t chili powder
- 5 chopped garlic cloves
- 2 oz jaggery chopped ( you can use Cone shaped Mexican sugar )
Instructions:
Heat 2 T oil in pan on medium high heat and cook tomatoes until soft. Add turmeric and tamarind, cook 2 minutes. Add garlic and ginger, cook 5 minutes. Use emersion blender to puree. In small fry pan, heat 2 T oil and add mustard seeds. Fry until they pop. Add seeds to tomato mixture along with salt, chili powder, and brown sugar. Cook another 5 minutes. Let the chutney cool down to room temperature. Amazing taste and texture! Our favorite chutney. Good with fresh naan or over rice.
Note: tamarind paste and jaggery can be found at *H-Mart or order online. Can use hard cone shaped Mexican brown sugar found near the Mexican spices.
*Editor’s note: Re H-Mart: No, that’s not a typo; just in case, like me, you didn’t know . . . Betty informs us, “H-Mart is on 99 in Tualatin, it’s an Asian market.”
