Tomato Tamarind Chutney

Recipe Ingredients

4		Tabelspoons olive oil
		A generous pinch ground asafetida
1/2 teaspoon	2.5ml	Whole cumin seds
1/2 teaspoon	2.5ml	Whole black mustard seeds
1 teaspoon	5ml	Onion - minced (medium)
4		Garlic - minced
1 1/2 cups	355ml	Tomato sauce
1/2 cup	118ml	Tamarind pulp
1 teaspoon	5ml	Salt - up to /4 - 1 1/2
1/2 teaspoon	2.5ml	Garam masala
1/8		Pooon ground cinnamon
1/8 teaspoon	0.6ml	Freshly ground black pepper
1/4		Pon cayenne
1 teaspoon	5ml	Sugar - (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

Source:
Mangalorean Cuisine by Saranya S. Hegde

Rating

Average rating:

4 (3 votes)

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