Tomato Chutney With Date Sauce Recipe
Summary
Ingredients
| 1 kg. large red tomatoes | ||
| Jaggery | 300 Gram | |
| 300 gms. red tamarind | ||
| 150 gms. dates seedless | ||
| 7 red Kashmiri chillies | ||
| Garlic | 10 Clove (5gm) | |
| Cumin | 1 Tablespoon | |
| Asafoetida | 1/2 Teaspoon | |
| Salt | To Taste | |
| Peanut oil | ||
Directions
Boil the tamarind, jaggery and dates in the water. When the dates become very soft, pass the chutney through a moulee legume and set aside.
Prepare the tomatoes by dipping them in boiling water for 2 to 3 minutes. Skin, deseed and cut into large chunks.
Put the tamarind, jaggery and date mixture to boil on a medium flame. When it comes to the boil, lower the flame and simmer for 15 minutes.
Place 3 tablespoons of peanut oil in a large pan. When hot, add the masala and lower the flame and fry for 5 minutes stirring non-stop. Put in 2 cups of jaggery mixture and the tomatoes and simmer for 15 more minutes. When thick, remove from fire. Cool. Store in glass bottles. Refrigerate.
Prepare the tomatoes by dipping them in boiling water for 2 to 3 minutes. Skin, deseed and cut into large chunks.
Put the tamarind, jaggery and date mixture to boil on a medium flame. When it comes to the boil, lower the flame and simmer for 15 minutes.
Place 3 tablespoons of peanut oil in a large pan. When hot, add the masala and lower the flame and fry for 5 minutes stirring non-stop. Put in 2 cups of jaggery mixture and the tomatoes and simmer for 15 more minutes. When thick, remove from fire. Cool. Store in glass bottles. Refrigerate.
Chef
