Tomato and ginger chutney

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

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

Asia
India
Preserve
Vegan
Gluten-free

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