Tangy Tomato Chutney (Garam Tamatar ki Chutney)
¼ cup corn oil
½ teaspoon black mustard seeds
1 teaspoon split black beans
⅛ teaspoon ground asafoetida
1 fresh green chili, chopped fine
2 sprigs fresh curry leaves
½ teaspoon turmeric powder
½ teaspoon chili powder
1 tablespoon brown sugar
Salt to taste
5 large tomatoes, chopped
½ cup water
½ cup fresh cilantro leaves, chopped fine
Heat the oil in a wok over medium heat.
Add the mustard seeds, black beans, asafoetida, green chili, and curry leaves, stirring constantly for 1–2 minutes, until the mustard seeds start popping.
Add the turmeric, chili powder, sugar, and salt, and stir for 1–2 minutes.
Add the tomatoes and mix.
Add ½ cup water, cover, and cook for 7–8 minutes, stirring occasionally until the tomatoes are soft and mashed.
Garnish with fresh cilantro leaves.
Serve with main course.
Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.