Saturday, 5 November 2011

Cooking chutney

Today I made tomato chutney. I got the recipe in a vegetarian Indian cooking class which I attended with my daughter who is vegan-vegetarian. It tastes delicious. You can eat it with rice, couscous, bread, even spaghetti if you want. We often have it with Indian spinach and papadams.
 
TAMATAR CHATNI
vegetable oil
4 cloves garlic, diced
a lot of ginger, diced 
12 scallions, diced
20 cloves
2 teasp cinnamon powder
1600 g chopped tomatoes (canned)
150 ml vinegar
12 tablespoons raw cane sugar
2 teaspoons salt
some chilli powder or sambal oelek
2 tablespoons brown mustard seeds
Cook garlic, ginger, scallions and the spices in oil until they're golden. Stir in tomatoes, vinegar, sugar and cover; bring to a simmer for one hour or more until the chutney has concentrated enough. Season with salt and chili powder. Pick out the 20 cloves. At last roast the mustard seeds in oil until they're starting to spring. Put them into the chutney. Fill the chutney in well cleaned twist off jars. 
You may now lick the spoon (but be careful not to burn your tongue!)
Have a colourful, spicy day!
Miss Maple

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