How to Make Indian Sweet Tomato Chutney Asian Cooking Recipe Cuisine

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India Meethi Tamatar Ki Chutney (Sweet Tomato Chutney)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 2 Cups:

 1 28-oz. can whole peeled tomatoes

 1/4 cup sugar

 2 oz jaggery, broken into pieces

 1 tbsp oil

 1 tbsp panch puran

 8-10 curry leaves

 2 serrano chiles, cut into ⅛-inch thick rounds

 1½ tablespoons white vinegar

 Directions:

 Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.

 Drain the tomatoes and coarsely chop them in a food processor. Add the chopped tomatoes, sugar, and jaggery to the slow cooker. 

 Heat the oil in a small saucepan on high heat, with a lid handy. Tilt the pan to form a pool and carefully add the panch puran, curry leaves, and chiles to the oil; cover immediately to avoid splattering. As soon as they stop sputtering, transfer oil and spices to the slow cooker. Mix well, cover, and cook on low for 2 hours.

 Transfer the chutney to a mixing bowl to cool to room temperature. Stir in the vinegar and refrigerate until ready to serve. 
If you intend to store the chutney for later use, transfer to a sterilized jar, close tightly, and refrigerate for up to 10 days; be careful to avoid contamination by using a clean dry spoon each time you use any and do not return any unused chutney from the dinner table back into a sterilized jar.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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