Fresh Tomato & Ginger Chutney

For those who consider cooked chutneys too laborious . . . we think you'll be surprised at the ease of preparing this subtle variation on a classic South Indian tomato chutney. Heat 1 T. vegetable oil in a large non-stick skillet. When hot add 1 T. urad dal and cook a few seconds before adding 3-4 whole dried red chilies. Stir fry for a minute or until all darkens in color. Remove with a slotted spoon and now add 2 chopped tomatoes to the skillet - no need to peel tomatoes. Told you this was easy. (And if you don't have urad dal, proceed without using but pick up a bag for the future.)

We just love the vibrant orange color of the finished chutney. But let's continue: add about 3 T. chopped ginger to the tomatoes along with a pinch or two of salt. Stir continuously for a couple of minutes. When the tomatoes begin to break down remove from heat and allow to cool for 10 minutes before placing in a blender along with the reserved chilies and urad dal. Add to the blender 2 T. dry unsweetened coconut (previously soaked in 2 T. hot water for 20 minutes). Puree until smooth(ish) and transfer to a bowl. Season to taste with salt (you'll need quite a bit) and a pinch of sugar. Heat 1 T. more vegetable oil in the skillet (wiped clean now) and when hot add 1 t. black mustard seeds. Cover skillet and once seeds have stopped popping pour over pureed chutney. Stir and serve. Like most chutneys the flavor improves if left to rest for an hour or more.

Cafe Drake HRV's lovely chickpea crepes/flatbreads cry out for a spicy/salty/sweet/tangy chutney like Fresh Tomato & Ginger.

Snatch our recipe for the chickpea crepes right here. You can make them in less than 15 minutes!


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