Tomato Chutney - Savory

by Sesha Allavarpu


Yield: About 3 pints.

Ingredients

5lbs fully ripe paste tomatoes
         e.g. Roma, Amish Paste, Ox Heart, San Marzano* or other paste tomato
10 - 13 jalapenos
4 spoonfulls of oil for frying
1 table spoon cumin
1 table spoon mustart seed

 

Preparation

  1. In a sauce pan heat a few spoons of oil.
  2. Add jalapenos and roast them for 3-4 minutes.
  3. Add chopped tomatos and simmer till concentrated, stirring occassionally.  Add Salt to taste.
  4. Mix in a blender.
  5. Heat about 3-4 spoonful of oil in a sauce pan.  Add mustard seeds and cumin, roast for 1 - 2 minutes.
  6. Add roasted spices to chutney.
  7. Mix with yogurt to taste before serving.  For best effect, use Indian style yogurt (e.g. Pavlov brand).  European style yogurt overpowers the flavor and makes the chutney too sour.

* - San Marzano tomatoes were used in TomatoBash 2011 chutney.