Hot And Spicy Tomato Chutney (Takkalipayam Chatni)
This vibrant tomato chutney is bursting with flavors of cumin, curry powder, and fresh green chilies that blend perfectly with the sweetness of juicy tomatoes. The aromatic blend of spices creates a fragrant and savory chutney that can be enjoyed warm, at room temperature, or chilled. With just the right balance of tanginess from fresh lemon juice, this versatile condiment is a delightful accompaniment to a variety of dishes.
— Constant Cookbook
Ingredients
- 1/4 cup vegetable oil
- 1 tsp. cumin seeds
- 1/4 tsp. powdered asafetida (see note) or 1
- tsp. minced garlic
- 1 tsp. curry powder
- 8 fresh hot green chilies, slivered
- 1-inch piece fresh ginger, peeled and slivered
- 1 1/2 lb. tomatoes, cored and cut into 1/2-inch-
- thick wedges
- 1/2 tsp. salt, plus more, as needed
- 1 Tbs. fresh lemon juice
Instructions
- In a fry pan over high heat, warm the oil. When hot, add the cumin and fry, stirring, until it turns several shades darker, about 30 seconds. Add the asafetida, curry powder, chilies and ginger and stir-fry for 2 minutes. Add the tomatoes and 1/2 tsp. salt and mix well, then let the tomatoes cook, undisturbed, for 2 minutes.
- Carefully stir and turn the tomatoes and continue cooking until they are soft but still hold their shape, about 10 minutes. Sprinkle with the lemon juice, taste and adjust the seasonings with salt, as needed.
- Serve hot, at room temperature or cold. The chutney can be refrigerated, covered, for up to 5 days.
Comments
No comments found.