Hot And Spicy Tomato Chutney - {Takkalipayam Chatni}

By á-170456

Ingredients

• 1/4 cup vegetable oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon powdered asafetida (see note) (or 1 tspn minced garlic)
• 1 teaspoon curry powder
• 8 fresh hot green chilies slivered
• 1 piece fresh ginger - (abt 1") peeled, slivered
• 1 1/2 pounds tomatoes cored, and cut into 1/2"-thick wedges
• 1/2 teaspoon salt plus more as needed
• 1 tablespoon fresh lemon juice

Details

Servings 1

Preparation

Step 1

In a fry pan over high heat, warm the oil. When hot, add the cumin and fry, stirring, until it turns several shades darker, about 30 seconds. Add the asafetida, curry powder, chilies and ginger and stir-fry for 2 minutes. Add the tomatoes and 1/2 teaspoon salt and mix well, then let the tomatoes cook, undisturbed, for 2 minutes.

Carefully stir and turn the tomatoes and continue cooking until they are soft but still hold their shape, about 10 minutes. Sprinkle with the lemon juice, taste and adjust the seasonings with salt, as needed.

Serve hot, at room temperature or cold. The chutney can be refrigerated, covered, for up to 5 days.

This recipe yields about 1 1/2 cups.