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Tomato Tamarind Chutney

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

4   Tabelspoons olive oil
  A generous pinch ground asafetida
1/2 teaspoon 2.5mlWhole cumin seds
1/2 teaspoon 2.5mlWhole black mustard seeds
1 teaspoon 5mlOnion - minced (medium)
4   Garlic - minced
1 1/2 cups 355mlTomato sauce
1/2 cup 118mlTamarind pulp
1 teaspoon 5mlSalt - up to /4 - 1 1/2
1/2 teaspoon 2.5mlGaram masala
1/8   Pooon ground cinnamon
1/8 teaspoon 0.6mlFreshly ground black pepper
1/4   Pon cayenne
1 teaspoon 5mlSugar - (add a bit more if you want to)

Recipe Instructions

Heat the oil in a 2-quart pot over medium-high heat. When hot, put in the asafetida, and a few seconds later, add the cumin and mustard seeds. The cumin seeds will begin to darken in the oil within a few seconds. Put in the chopped onions and minced garlic, and fry, stirring, for about 2 minutes, or until the onions darken at the edges. Now pour in the tomato sauce and tamarind pulp. Also add the salt, garam masala, cinnamon, black pepper, cayenne, and sugar. Bring to a boil. Cover, lower heat, and simmer gently for 15 minutes.

makes 2 cups

Mangalorean Cuisine by Saranya S. Hegde


Average rating:

4 (3 votes)

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