Amma's Tomato Chutney (GF, V)

Amma's Tomato Chutney (GF, V)

When I saw the "Vegan Ventures” announcement, my first thought was that this shouldn’t be too difficult for a vegetarian Indian. Then I realized that zeroing in on a recipe to send in wasn’t going to be all that easy. Big decisions had to be made. Should it be from my cooking repertoire or should I adapt a non-vegan recipe? And then the big question, which one?

I finally decided on a recipe I had evolved to get my daughter to eat tomatoes. She calls it “Amma’s (mother’s) tomato chutney”. She still doesn’t really like tomatoes, not even ketchup, but this particular chutney is a favourite with us all. It should be easy to make as most kitchens would usually have onions and tomatoes. So here goes.

Amma's Tomato Chutney (GF, V)When I saw the "Vegan Ventures” announcement, my first thought was that this shouldn’t be too difficult for a vegetarian Indian. Then I realized that zeroing in on a recipe to send in wasn’t going to be all that easy. Big decisions had to be made. Should it be from my cooking repertoire or should I ...

Summary

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  • Coursecondiments
  • Cuisineindian
  • Yield4 servings 4 serving

Ingredients

Tomatoes, chopped
1/2 kg
Medium onions, chopped
2 large/ 3
Finely chopped ginger
2 tbsps
Mustard seeds
1 1/2 tsps
Fenugreek seeds
1 tsp
Fennel seeds
1 tsp
Asafetida powder
1/4 tsp
Turmeric powder
1/2 tsp
Cumin powder
1 tsp
Powdered jaggery/ brown sugar
2 tbsps
Salt and chilli powder
to taste
Curry leaves
1-2 sprigs
Oil
2 tbsps

Steps

  1. Heat oil in a heavy-bottomed or non-stick pan and allow the mustard seeds to splutter. Add the fennel seeds, fenugreek seeds and asafetida powder. Stir but do not brown. Add the curry leaves and ginger. Saute for half a minute.
  2. Add the onions. Saute till transparent and soft. Now add the tomato. Do this carefully, on low heat, as the mixture will bubble and spit. Stir and add the turmeric, cumin, and chilli powders, salt and jaggery. Stir well till well mixed.
  3. Cover and allow to cook on medium heat, stirring occasionally, till most of the liquid has evaporated and the chutney is thick.
  4. Serve warm or at room temperature.

This dish is a nice combination of sweet, sour, spice and salt. It can be served, on the side, with rice or chapatis.

The chutney will keep in the fridge for 3 – 4 days, provided the moisture content of the chutney is minimal after cooking. I do not know if it will stay longer, as it has never lasted longer than this in our home!!

This recipe goes to be a part of Vegan Ventures hosted by Tasty Palettes

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