Perk up your meal with this savory Tomato chutney.
Servings 4 people
- 6 medium tomatoes (sliced)
- 1 tbsp ginger (shredded)
- 4 green chilli (sliced long ways)
- Pinch of asafetida (hing)
- 1 tsp cumin seed
- 1 tsp black mustard seed
- 2 bay leaves
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp cornstarch
- 2-3 tbsp sugar
- 2 tbsp chopped cilantro
- 2 tbsp oil
Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
Stir for a second and add sliced tomatoes and green chili.
Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
Adjust the salt, sugar and pepper to your taste.
This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.
Add the sugar slowly as needed, depending on sourness of tomatoes.