Hot Tomato Chutney With Dried Apricots
|Ripe red tomatoes||1 1⁄2 Kilogram|
|Chopped dried apricots||200 Gram, stoned|
|Kashmiri chillies||8 , deseeded|
|Garlic cloves||6 Large|
|Broiled cumin seeds||1 Teaspoon|
|Broiled coriander seeds||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Refined oil||1⁄2 Cup (8 tbs)|
Wash the tomatoes and drain them in a large colandar. Cut a cross at the bottom of each and place them in a deep vessel. Cover them in hot boiling water for 2 to 4 minutes.
Skin the tomatoes and chop finely by hand. Place in a large pan.
Put the oil in a flat bottomed pan over a medium flame. When it gets hot, put in the mustard seeds and curry leaves and allow them to pop and crackle. Then lower the flame and add the ground masala and cook till red hot.
Add the vinegar, cook for 5 minutes and then add the tomatoes, chopped apricots, sugar and salt and cook over a very low flame till most of the tomato water dries up and the chutney is thick. Taste for salt.
Always taste for sugar and salt.
Cool. Fill in bottles and refrigerate.