Name: Tomato and ginger chutney
Yield: Serves 4-6
Cuisine: India
Ingredients: 20 fresh curry leaves; 200 g jaggery or brown sugar; 5 dried red chillies, halved; 1/2 tsp chilli powder; 3 tbsp vegetable oil; 1/2 tsp asafoetida; 1 tbsp tomato purée; 5 tbsp chopped root ginger; 250 g tomatoes, diced; 2 tsp mustard seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A great relish for your burger, this is a wonderful all-rounder. It would be lovely with Crab Samosas, or Spiced Vegetable Polenta.

Ingredients

3 tbsp vegetable oil
1/2 tsp asafoetida
1/2 tsp

Method

Heat 2 tbsp of the oil in a pan and, when hot, add the asafoetida and chilli powder. Allow to sizzle, then add the ginger and cook for two minutes. Add the tomatoes and tomato purée and cook until the tomatoes begin to break down. Add the jaggery and 120

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Tomato and ginger chutney

Ingredients

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