Ingredients: |
Ingredients: 2 to 3 Tbsp oil
About a pound of very ripe tomatoes (use when in season or you get a deal) OR a can of roma type tomatoes (San Marzano are best).
2 onions, chopped
3 Tbsp crushed garlic (fresh is better but you can use jarred or frozen cubes)
3 Tbsp pureed ginger (jarred or frozen cubes or in a tube is okay unless you want to grate fresh for fun).
About 8 curry leaves - stock up if you go to an Indian store and put in your freezer; otherwise you can leave these out.
2 or 3 hot green chilies or jalopenos chopped (test first so you know what you're getting).
Salt to taste
Optional: at the end, you can add a can of salmon or hard boiled eggs cut in half for a more complete meal.
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Directions: |
Directions:Put the oil in a heavy wide pan. Set to medium high heat. When the oil is hot, put in the onions, green chill, garlic, ginger and curry leaves, if you have them. when hot and cook until golden brown (8 to 10 minutes). Stir for a minute or two - don't let anything stick or burn - add a little more oil if necessary. You want to release the flavours into the oil. Add the tomatoes and mix together. Reduce heat to simmer and cook until the mixture is as thick as you want it (the tomatoes should be well broken up). Add salt. Test to see if you want to add more fresh garlic, ginger or even another chill if it's not hot enough.
Add canned salmon or hard boiled eggs, if desired.
Ways to eat chutney: Great over rice, in grilled cheese sandwiches, on buttered toast (my favourite at breakfast) as a side dish for dinner. Some people serve it like salsa with nacho chips. You can cut this recipe in half and play around with the proportions - more or less onions etc. |
This recipe for South African Tomato Chutney - from Pungie is from