How to Make Indian Sweet Tomato Chutney Asian Cooking Recipe Cuisine
India Meethi Tamatar Ki Chutney (Sweet Tomato Chutney)
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..
Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info
Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!
Comments
Post a Comment