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Tomato Chutney
4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 3/4 cups white sugar
1 cup red wine vinegar
2 onions, diced
1/4 cup golden raisins
2 tsps mixed spice
1 tsp chili powder
1 pinch paprika
1 tbsp curry paste
Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
Puree tomatoes with ginger and garlic in a food processor or blender.
Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
COCONUT CHUTNEY
Coconut 1 cup (freshly grated)
Green chilies 2
Split Channa dal 2 tbsp
water 1 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves 5
Oil
Salt
Grind coconut grated, green chilies, salt ,water, split channa dal together.
Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
Heat the oil in pan and add the mustard seeds and urad dal.
When the seeds start spluttering, add the curry leaves.
Quickly stir the mustard seed mixture into the pureed coconut mixture.
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