Tomato chutney

Moving to a new place is not an easy task, I know I shouldn’t think that because my thinking that greatly affects my experience of moving.  I wasn’t expecting to grow up so much within a month of buying a house. It is strange how your perception changes when you move from an apartment to a house, I thought it wasn’t a big deal but I was very wrong.  I have grown tremendously in the last couple of weeks and I think overall it has been a liberating experience.  Getting acquainted to your kitchen and making friends with it, cooking in a new place with your stuff was eye opening.  I have gotten to a point where I want to hurt myself for the amount of plates I have collected over the last two years, but then I go out and all I want is to buy another plate.  Hopefully I will be blogging more often now that I have

I am obsessed with tomatoes on the vine, lemons and limes.  You will always find them on my kitchen island, maybe because of the brightness it just makes me happy overall. Most of the time my tomatoes end up in the trash as I don’t get to it before their demise, honestly a single person really doesn’t need 5 pounds of tomatoes in a week.  This time however I was smart enough, yes rarely happens but I thought of using them before they are a complete waste.  I like chutneys and pickles, all things fermented and tangy.  Tomato chutney is a favorite of mine and goes great on garlic toast or just over a cracker with a little bit of cheese.  I wish I could photograph the tangy taste that will hit the back and inside of your cheeks but for that you will have to make it yourself and try.  This is simple and will keep in the fridge for a few days at least if you can keep it that long.  A good addition to a cheese plate Indian style, there are many strong flavors here to counteract with some mellow creamy cheeses.

Here are the ingredients that you will need to make this chutney –

Ingredients

  • 1 medium onion – chopped very finely (you can proceed to cry with a dull knife or use the food processor here)
  • 5-6 garlic cloves chopped finely (more if you are really trying to keep people away from you)
  • 4 long chilies – chopped (you can substitute any kind of chili you like here, this is something that I had in the fridge)
  • 3 lbs. tomatoes chopped (this is your preference of tomatoes, whatever you have in the house)
  • 1 tbsp. black mustard seeds
  • 10 curry leaves
  • ½ cup of apple cider vinegar
  • ¼ cup sugar
  • 1 tsp turmeric
  • 2 tsp of salt
  • Lime zest (optional, I usually zest about one lime per recipe to add freshness)
  • Oil to temper the spices

Method 

Heat some oil in a non-stick pan; add mustard seeds, curry leaves and chopped chilies temper the spices.  The key here is that you have to let mustard seeds pop or else they have a tendency to taste bitter.  Too much of them will cause bitterness to the dish too.  So be careful with it, once they are done popping and dancing in the pan.  Add onions and let them brown, gives them a smoky flavor here.  Add garlic to the mixture and cook it for a bit to take out the raw taste from it.

Add chopped tomatoes, vinegar and sugar and let it cook till it comes to a thick consistency.  The spices here are some that I like, am sure you can add cumin to it, maybe try some orange zest with cardamom powder in it.  I always say read the recipe and paint it with the spices of your life.   Simple recipe but always brings a tangy burst of sunshine to my taste buds.

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