Tomato Chutney

I had tomatoes from my garden sitting in my freezer from last year. I wanted to make chutney but wasn’t sure how it will taste. I was surprised that it tasted so good.  As the day pass by, the flavor got enhanced, we ate that every day for a week.

Yields: 6 to 8 Servings

 

Ingredients

3 pounds tomatoes (frozen)

1 piece of fresh ginger

Mustard seeds:  ½ table spoon

Cumin powder:  ¼ table spoon

Coriander powder: ¼ table spoon

Turmeric: ¼ table spoon

Cooking oil: 3 table spoon

Red dry chilli (2)

Salt to taste

Directions:

Puree tomatoes (frozen) with ginger in a blender and set aside. 

Heat oil in a pan, crack mustard seeds, and add red dry chili. Add  tomato puree and stir occasionally. Add salt to taste, cumin-coriander powder, and turmeric powder. Turn the heat to medium and cook until the mixture is thick and oil starts to separate.

       

Turn off the heat and let it cool down until you serve. It’s a tasty side for rice and curry. Enjoy!