Name: Tomato Chutney
Yield: Makes about 3 Cups; Serves 6 to 8
Cuisine: India
Ingredients: Scant 2 tablespoons raw sesame, coconut, or vegetable oil; 4 to 5 green or red cayenne chiles, seeded and coarsely chopped; 1 tablespoon minced ginger or ginger mashed to a paste; 8 to 10 fresh or frozen curry leaves; 1 tablespoon raw sesame, coconut, or vegetable oil; 1 teaspoon urad dal, coarsely ground (optional); 3 to 3½ cups finely chopped tomatoes; 1 teaspoon black mustard seeds; About 2 cups thinly sliced onions; 1 teaspoon salt, or to taste

Preparation info

Makes about 3 Cups ; Serves
6 to 8

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

On a recent trip to Orissa, spent driving almost all day every day for nearly two weeks in the mountains in the southern part of the state, I had consistently good food, but unfortunately I learned very few of the classic Oriyan dishes. Ranjan, my driver and guide, was an incredible companion when it came to tracking down anything related to food and agriculture, even if it meant stopping the car (for the twentieth time in a morning) to walk across a fiel