Sweet Tomato Chutney (Meethi Tamaatar Chatni)
condiment, ethnic, indian, side dish
4 firm red tomatoes
2 teaspoon ghee
1 pinch asafoetida powder
1 sea salt; to taste
1/2 teaspoon red chilli powder
2 tablespoon raw cane sugar
2 tablespoon green criander; chopped
This chutney is delicious. If too sweet, add a little lemon juice. There is no need to chill before serving, but leftovers can go into the refrigerator for no more than a couple of days. A colourful side dish.
1. Clean the tomatoes, then chop.
2. Heat the ghee in a saucepan over medium heat. Add the asafoetida and cook, stirring, for about 2 minutes. Stir in the tomatoes and mix thoroughly.
3. Sprinkle the salt and chilli powder over the mixture, and stir well for 2 to 3 minutes. Then add the sugar and cook, stirring, for about 10 minutes or until the whole mixture assumes a thick and smooth consistency.
4. Remove pan from heat; stir in the coriander (cilantro) and let the mixture cool.
5. serve with a meal or with savoury snacks.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-18-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings