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Tomato Tamarind Chutney

Madhuri.Dixit's picture
Ingredients
  Olive oil/Vegetable oil 4 Tablespoon
  Ground asafoetida/1/8-inch lump asafetida 1 1⁄4 Pinch
  Whole cumin seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Onion 1 Medium, peeled, finely chopped
  Garlic 4 Clove (20 gm), peeled, minced
  Tomato sauce 1 1⁄2 Cup (24 tbs)
  Tamarind pulp 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Granulated sugar 1 Teaspoon (Add A Bit More If You Want To)
Directions

Heat the oil in a 2-quart pot over medium-high heat.
When hot, put in the asafetida, and a few seconds later, add the cumin and mustard seeds.
The cumin seeds will begin to darken in the hot oil within a few seconds.
Put in the chopped onions and minced garlic, and fry, stirring, for about 2 minutes, or until the onions darken at the edges.
Now pour in the tomato sauce and tamarind pulp.
Also add the salt, garam masala, cinnamon, black pepper, cayenne, and sugar.
Bring to a boil.
Cover, lower heat, and simmer gently for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tamarind

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