Hot And Spicy Tomato Chutney

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Hot And Spicy Tomato Chutney

 

1/4 cup vegetable oil

1 teaspoon cumin seeds1/4 teaspoon powdered asafetida

or 1 tsp. minced garlic

1 teaspoon curry powder

8 fresh hot green chilies, slivered

1 piece fresh ginger, about 1 " , peeled, slivered

1 1/2 pounds tomatoes, cored, cut into 1/2 " -thick

wedges

1/2 teaspoon salt, plus more as needed

1 tablespoon fresh lemon juice

 

In a fry pan over high heat, warm the oil. When hot,

add the cumin and fry, stirring, until it turns

several shades darker, about 30 seconds. Add the

asafetida, curry powder, chilies and ginger and

stir-fry for 2 minutes. Add the tomatoes and 1/2

teaspoon salt and mix well, then let the tomatoes

cook, undisturbed, for 2 minutes.

Carefully stir and turn the tomatoes and continue

cooking until they are soft but still hold their

shape, about 10 minutes. Sprinkle with the lemon

juice, taste and adjust the seasonings with salt, as

needed.

Serve hot, at room temperature or cold. The chutney

can be refrigerated, covered, for up to 5 days.

Yields about 1 1/2 cups.

 

 

 

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