Ingredients:
2 1/2 cups finely chopped tomatoes ( I used roma tomatoes)
2 tbsp finely chopped coriander leaves
1 tsp roasted cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 green chillies (finely chopped)
2 dried red chillies (broken in pieces)
1 small chunk of jaggery (2" x 1" approx)
2 tbsp white sugar
1 tbsp brown sugar
1 tsp tamarind paste
1/4 tsp black salt
1/4 tsp dry ginger powder
1/2 tsp coriander powder
1/2 cup water
1 tbsp vegetable oil
salt and red chilli powder to taste
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Preparation:
. Heat one tbsp of oil in the pan. Once heated add the cumin seeds and mustard seeds. As they start to splutter, add the fenugreek seeds. Then add the green and dry red chillies. Let it saute for 15-20 sec.
2. Add the tamarind paste and jaggery and mix. Jaggery will melt away slowly in the process of cooking.
3. Now add the tomatoes, all the dry spices and sugar. Mix and let it saute for 2 minutes.
4. Then add 1/2 cup of water and let the tomatoes cook over medium heat until tomatoes are nicely done and all the water is soaked up. The sauce will be thick and chunky.
5. Add the coriander leaves and let it cook for 1 more minute. Take it off the gas and let it cool down.
Enjoy the Chunky Tomato Chutney with graham crackers, your favorite chips or as a side to your curry!
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