Sunday, August 23, 2009
Dastarkhwaan e Hyderabad: Tamatar ki chutney or Tomato Chutney
This chutney is a good accompanyment to any daal or veg dish eaten with rice. It also goes well with idli and dosa. If you are into desi sandwiches, you could even use it as a sandwich spread chutney. It is complicated to make because there are a few different steps. For this reason, I make large amounts of it and freeze it in small batches. That way I only have to make it a few times a year. It will keep well for a few weeks in the fridge, too.
One good thing about this recipe is that you don't have to chop all of the ingredients because you will blitz them in the blender later.
First you need:
3 tbs oil
15 red ripe tomatoes, puree in your chopper to save time
1 tbs cumin seeds
2 onions chopped roughly,
7 pieces of garlic
5 fresh green chiles
1 heaping tbs tamarind paste (I use Priya brand)
Heat oil and add in the cumin seeds and fresh green chiles. When thecumin seeds sizzle, add in the garlic and onions and cook until the onions have lost most of their moisture and are golden but not browned. Add in the tomato puree and tamarind paste and cook on medium to high heat, stirring constantly, until the oil separates from the tomatos and the tomatos have lost all of their moisture. Set aside and allow to cool.
Next you need:
1/4 cup peanuts
1/4 cup sesame seeds
Dry roast these together in an un-oiled heated pan. They should darken a bit and that is how you will know they are done, but be sure not to burn them.
Allow these to cool a bit, then toss them in the blender with your tomato paste mixture, add ing a little water (about 1/2 cup) to aid the blending. Add in the salt while blending, about 1 heaping tsp...be sure to taste because the tamarind paste is often salty.
Return these to your pot. Add a little water to the blender to get out all of the extra paste. Now cook the paste a bit for a couple of minutes to remove the excess water.
Add in 1 tsp of Korean or Chinese roasted sesame oil for extra depth in taste.
Last step, the baghaar:
1-2 tbs oil
5 dried red chiles
8 curry leaves
1 tsp black mustard seeds (optional)
Heat oil and add in red chiles. When these color, add in the mustard seeds. When these pop, add in the curry leaves. Pour this tempering into you pot of chutney. Fold it in.
Allow the chutney to cool, then transfer to a jar or tupperware for storage.