Tomato Chutney

vegan
start to finish: 40 minutes
yields 3 cups

This tangy chutney can be paired with almost anything you fancy. With its inspired red glow surrounding its crown of tempered spices, it looks just as good as it tastes.

Suggested Pairings: over rice or khichdi, with scrambled eggs or omelettes, or as a dip with any roti (flatbread).

Ingredients:

For the chutney base
1¾ pounds (800 grams) fresh tomatoes
1 teaspoon salt
½ cup finely diced red onions
1 tablespoon canola oil
1 teaspoon turmeric
1 teaspoon ground cayenne pepper, to taste
1 tablespoon chopped fresh coriander

For the hot oil infusion (baghar)
2 tablespoons canola oil
1 tablespoon cumin seeds
½ tablespoon chopped fresh garlic
1 tablespoon dry curry leaves
1 whole dried red chili, to taste

Utensils:

• 3-litre medium saucepan with lid

• small frying pan
  
  

Method:

Prepare the chutney base

1. Roughly chop the tomatoes then place in a medium-sized saucepan. Heat on MEDIUM-LOW. (When chopped, the tomatoes should yield 4½ to 5 cups).

2. Add the salt and the onions and stir.

3. Add the other ingredients one at a time in the following order, stirring as each item is added: oil, turmeric, ground cayenne and coriander.

4. Stir for 2 minutes, while gently pressing the tomatoes with your cooking spoon. Cover and cook, bringing the tomatoes to a boil.

5. Remove the lid and resume stirring until the water evaporates. Place the saucepan on a cool back burner until later.
   

   Prepare the baghar

6. Heat the oil in a small frying pan on MEDIUM, for 3-4 minutes. Test the temperature of the oil by dropping in a cumin seed. If the seed immediately sizzles, the oil is ready.

7. Add all the cumin. Stir for about 15 seconds to allow the seeds to brown slightly. Reduce the heat to MEDIUM-LOW.

8. Add the chopped garlic. Stir for 30 seconds.

9. Add the curry leaves. Stir for another 20 seconds.

10. Add the dried chili, if desired. Mix the spices together for a few seconds to allow the chili to become bright and shiny red. Remove the pan from the heat.
    
    Combine the chutney and the baghar

11. Transfer the tomato chutney into a serving bowl and stir.

12. Pour the baghar over the chutney. Serve warm.

Tip: You can also add mustard seeds and/or kalonji (nigella seeds) to the baghar. If using mustard seeds, drop them into the oil first, as they don’t burn as easily as the garlic or cumin. If you like kalonji, add them after the garlic.