Traditional Tomato Chutney

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 6


2 tbsp sunflower oil

1/2 tsp mustard seeds

1 tsp fennel seeds

2-3 dried red chillies, roughly chopped

2 cloves garlic, finely sliced

2 tsp ginger-garlic paste

10 large tomatoes, chopped

10-12 green chillies, roughly chopped

salt, red pepper power (peri-peri salt) or dried red chilli flakes

to serve

a few coriander leaves

Preparation Method

1 Heat 1 tbsp oil in a wok, add the garlic, fennel seeds and mustard seeds, fry for a minute until garlic turns slightly golden.

2 Add the tomatoes, ginger-garlic paste, green chillies, salt and peri-peri salt or chilli flakes (or both!) and cook on high heat for about 10 min. Cover the wok and cook on low heat for about 30min.

3 When the sauce is thick without lumps, add coriander and serve. Best served with white basmati rice.

This entry was published on May 29, 2011 at 14:49 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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