Tomato Chutney / Chutney aux tomates

I don?t think the word ?Chutney" needs any big introductions, (jolly for all those lazy readers, lol ) will try to keep that short :)



In old days & even now in many houses, Indian Chutneys (I precise ?Indian? because nowadays we find derived forms of chutneys all around the world and adapted in different manners according to their culture ) are ground exclusively with a mortar and pestle made out of stone called as ? Ammikkal? in Tamil which seems to enhance the natural flavors of the ingredients?My grandma had one and I have one in India too but it was too heavy to bring it here :( but still I'm pestering my sweetheart J to let me bring one through the ship ...... huh, God only knows when that Day D would come.....

Chutneys are flavoured in different ways like they range from mild to very hot, smooth to chunky and vary in the amount of sweetness and sourness. Some chutneys are raw while others are cooked, and different ingredients like vegetables, fruits, spices & herbs, nuts & seeds or pulses are used according to each region in India, like it all depends on the ingredients grown in each region and according to the seasons in India.

Well, this is a basic and easy tomato chutney flavored with garlic and coriander leaves adapted to the availability of the ingredients in my city here lol



Ingredients /Ingrédients:

4 Dry Red chilies/ 4 piments rouges séchés

3 tomatoes, quartered / 3 tomates coupées en quartiers

5 garlic cloves, peeled / 5 gousses d?ail pelées

A sprig of curry leaves / une branche de feuilles de curry

3 coriander sprigs / 3 branches de coriandre

Salt / Sel

4 tbsp oil / 4 cuillères à soupe d?huile



Method / La Méthode:



Heat the oil and fry the red chilies on medium flame / Faites Chauffer l? huile dans une poêle. Ajouter les piments rouges et faites rissoler au feu moyen.



Add the tomatoes, garlic and curry leaves and stir fry on high flame for a couple of minutes / Ajouter les tomates, l?ail et les feuilles de curry et faire sauter à feu vif pendant 2 ou 3 minutes.



Add the coriander leaves and salt and switch off the flame / Ajouter les feuilles de coriandre, saler et éteindre le feu.



Let it come to room temperature, grind to a fine paste without adding water and serve it warm/ Laisser la mélange tiédir; Broyer le tout sans ajouter d?eau pour obtenir une pâte fine et servir tiède.



PS:



You may temper it if you want, in that case: heat a tbsp of oil separately and splutter some mustard seeds, black gram dhal and curry leaves, a pinch of asafetida and pour it over the ground mixture /

Vous pouvez aussi garnir le tout en faisant un tadka : faites chauffer une c. à soupe d'huile séparément dans une petite poêle et en faire craquer quelques graines de moutarde, des feuilles de curry, quelques graines d? haricots Urd / Urad dhal, une pinçée d'Asa foetida  et verser sur le mélange broyé.



This chutney goes well with Chapatis/ Dosa /Idli /  Ce chutney se marie bien avec les Chapatis/ Dosa / Idli ou d' autres plats de votre choix



Have a nice week end / Bon Week end à tous !!! Cheers!!!