Our Spicy Indian Chutney - The Recipe
January 14th 2009 05:34
Taj Mahal, a great Indian icon
Ingredients
1 1/2 teaspoons black mustard seeds
1 1/2 cups white vinegar
3/4 C fresh ginger, peeled and chopped
20 cloves garlic
20 fresh green chillies chopped
2 kg tomatoes chopped
1 1/2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground chilli
1 1/4 C peanut oil
1 C sugar
1 teaspoon salt.
Method
1. Soak mustard seeds in vinegar overnight.
2. Grind seeds and vinegar in the blender then add chopped ginger, garlic and chillies and puree.
3. In large heavy frypan fry peanut oil and cumin, turmeric and chilli till fragrant.
4. Add tomatoes, sugar, salt and the vinegar spice mix to the frypan.
5. Simmer until the tomatoes are pulpy and the oil has risen to the top.
6. Bottle in sterlised container making sure there is a thin layer of oil on jar. Leave at least one week for the flavour to develop.
This is a handy marinade as well as chutney for sandwiches. Enjoy!!
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