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Tomato Chutney

Written by yorky

Ingredients 25 mm cube Ginger, grated 2 tblsp Vegetable oil 1/2 tsp Panchphoran (see method) 2 Whole dried red chilies 6 Garlic cloves, mashed 450 gm Tomatoes, chopped 1 tsp Salt 70 gm Sugar 4 Dried apricots, chopped 2 Whole fresh green chilies Method Heat the oil in a heavy pan over a medium flame. When hot put in the panchphoran and let the spices sizzle and pop for a few seconds. Add the red chilies, stir once and add the ginger and garlic. Stir for 5 seconds and add the tomatoes, salt and sugar. Simmer until the chutney starts to thicken (15 to 20 minutes). Serve at room temperature. [panchphoran: Mix 2 tsp whole cumin seeds, 2 tsp whole black mustard seeds, 2 tsp whole fennel seeds, 1 tsp nigella seeds and 1/4 tsp fenugreek seeds. Store in an airtight container]

 

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