Wednesday, April 04, 2007

Jihva for Tomatoes - Tomato Chutney

Who doesn't like the taste of red, luscious, beautiful tomatoes ? I congratulate RP on selecting such a versatile, and one of the most popular ingredients - for this month's Jihva. The best thing about these pretty-looking fruit/vegetables is that they are not limited to just one single cuisine. Or, should I say, tomatoes are one of the few vegetables, which are generously and lovingly used in many a popular world cuisine. Another key fact is that they are readily available in almost any part of the world, all through the year. (Readers, I would be interested to know if it is difficult to find tomatoes in your part of the world) . Tomatoes are in the high-list of things, which make my mouth-water as-soon-as-i-hear-the-name. Hence, I did not want to miss this great event.


Well, I would like to share with you all, yet another, all-time favourite of mine.. and that would be "Tomato Chutney". It is the chutney, which brings out the true Andhrite within me, it makes me drool; over-eat; and simply sit & dream about.. Without much more ado, here we go to the recipe:
Tomatoes : 3 medium, select the ones which are not too ripe, green ones are the best. Cut them into big chunks and keep aside
Green chillies : 6-7 or alter as per your spice level.
Sesame seeds : 2 tbsp - one of the main ingredients. Roast them for 3-4 minutes and keep aside
Ground nuts: 1 tbsp - roast for a few minutes, remove the skin and keep aside
Dessicated Coconut: 1 tbsp (optional, but enhances the taste a lot)- roast until it starts turning brown, remove and keep aside

Take 1 tsp of oil in a pan heat and fry the split green chillies until they start discoloring; drain and keep aside
Fry the tomatoes for just a few minutes and stop before the juice starts coming out. The idea is to just get rid of the raw taste and hence the suggestion; not to overcook .
Once the sesame seeds, ground nuts & coconut are cool enough, grind them to a smooth powder and keep aside .
Now blend together green chilles, turmeric, jeera, salt along with sesame seed powder into a smooth paste
Once the tomatoes are cool enough, add them to the above mixture and blend for a few minutes. Take care that mixture does not turn too watery ..

This versatile chutney is a great accompaniment for many main dishes. It can be eaten traditionally with rice, roti or breakfast items like idli, dosa. Or, you could be more adventurous and, use it as a base for sandwiches or a dip for your tortilla chips..

No comments: