Al Lago Wines - Tomato Chutney

Recipe by Simone Lagomarsino

Description

From the eclectic array of recipes on this website, you can see that we enjoy foods from all over the world, and one of our favorites is Indian cuisine. This tomato chutney has become one of our favorite recipes. We enjoy this chutney with papadums (also known as papads).

Papadums

We purchased Lijjat Punjabi Masala Special Papad, which you can purchase on Amazon or through an Indian grocery store, if there is one near you. Lijjat offers many different flavors of papadums so you can choose the flavor that you enjoy.

At a Glance

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 8-12 Servings

Equipment

It is important to use a food processor to prepare this chutney.

Ingredients

1-15 ounce can of Tomatoes, diced (without any herbs or flavoring in the tomatoes)

2 tablespoons of Granulated Sugar

½ tablespoons of Demerara Sugar (we use India Tree Demerara, which can be purchased on Amazon. Demerara sugar is a larger grain sugar that adds a molasses flavor. The India Tree brand has a lower molasses content than some of the other brands and we think this brand adds a nice flavor to this chutney. You can substitute light brown sugar, if you do not have Demerara sugar.)

1 teaspoon of Ginger, minced

1 tablespoon of Vegetable Oil

½ tablespoon of Garam Masala

¼ teaspoon of Mustard Seeds

1 tablespoon of Serrano Chili, very finely chopped

1 tablespoon of White Vinegar

Directions

Strain the tomatoes and then add them into the bowl of the food processor along with the ginger, the granulated sugar, and the Demerara sugar. Pulse the food processor several times to break up the tomatoes. The tomatoes should be coarsely chopped, but not a purée. Heat the vegetable oil in a one-quart sauce pan. Once the vegetable oil is hot, add the garam masala, the mustard seeds, and the serrano chili. These ingredients will likely cause the oil to spatter a bit, so be ready to cover the pan immediately, if necessary. Once the spattering stops, add the tomato mixture and heat it for about 10 minutes on medium heat -- stirring it often. Remove it from the heat and let it cool. Once it is cooled, add the white vinegar and stir it in. This can be stored in the fridge for several weeks.

Serving Suggestions:

We enjoy this tomato chutney with Lijjat papadums, which you can buy on Amazon or at a Indian grocery store if you have one near you. Lijjat makes many flavors of papadums. We enjoy the spice and flavor of the “Punjabi Masala Special Papad.”

Papadoms

We find that this papadum is easily prepared in the microwave in about 70 seconds at about 80 percent (you may need to experiment depending on your microwave). The papadum will become crisp and makes a great pairing with this tomato chutney. We also enjoy this with our Black Lentils' Dal as well as with our Chicken Tikka Masala – both of which you can access by clicking each of these names.