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Tomato Tamarind Chutney

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tabelspoons olive oil

  3. a generous pinch ground asafetida

  4. 1/2 teaspoon whole cumin seds

  5. 1/2 teaspoon whole black mustard seeds

  6. 1 medium onion -- minced

  7. 4 cloves garlic -- minced

  8. 1 1/2 cups tomato sauce

  9. 1/2 cup tamarind pulp

  10. 1 teaspoon salt -- up to /

  11. 4 -

  12. 1/2 teaspoon garam masala

  13. 1/8 tea pooon ground cinnamon

  14. 1/8 teaspoon freshly ground black pepper

  15. 1/4 tea pon cayenne

  16. 1 teaspoon sugar --

  17. -- you want to)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 2-quart pot over medium-high heat. When hot, put in the asafetida, and a few seconds later, add the cumin and mustard seeds. The cumin seeds will begin to darken in the oil within a few seconds. Put in the chopped onions and minced garlic, and fry, stirring, for about 2 minutes, or until the onions darken at the edges. Now pour in the tomato sauce and tamarind pulp. Also add the salt, garam masala, cinnamon, black pepper, cayenne, and sugar. Bring to a boil. Cover, lower heat, and simmer gently for 15 minutes.

  2. makes 2 cups

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