No blanching, boiling or peeling tomatoes. Simply mix, cover and cook and delicious, sweet and tangy tomato chutney is ready. Very hassle free and easy to make as long as you have the ingredients at home. I love chutneys and have always been a big fan of this one as tomatoes are available all year round and always in stock at home. I have given a couple of options at the end of the recipe so feel free to replace and experiment. Please add your comments and share with us any other changes you make while cooking up this chutney. Enjoy!!!-Mona
Core Spices and Flavorings -
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp panch phoran (five spices)
1 tbs oil
1/4 tsp salt (or to taste)
1 tbs sugar
1 cup finely chopped ripe tomatoes (2 small tomatoes)
2 tsp vinegar
1/2 cornstarch/cornflour mixed in 1 tbs water
Heat oil and add the five spices to this for about 20 seconds or until they make a crackling sound.
Add the ginger and garlic pastes and stir well on medium heat for 30 seconds.
Throw in the tomatoes and stir in the vinegar, sugar and salt.
Cover and cook on medium heat for 10 minutes.
Once the tomatoes are cooked mash them with the back of your spoon or spatula and add the cornflour and water paste.
Mix, cover and cook for another 10 minutes on low heat.
The chutney is now ready. Cool and enjoy as a dipping sauce or as a spread.
You can always add tamarind water instead of vinegar if you want a slightly different flavor.
Jaggery or "gur' can replace the sugar in the same amount if you have any available.