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| 10/2/2004 |
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Tomato Chutney Recipe by Amy Beh
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Ingredients
500g tomatoes
2 red chillies, seeded
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/8 tsp turmeric powder
3-4 tbsp sugar
1 tbsp salt or to taste
1 tbsp ginger paste
1/2 tbsp garlic paste
100ml vinegar
1 tbsp raisins
Method
Blanch tomatoes and remove the skins and chop coarsely.
Heat oil in a wok and fry cumin and mustard seeds until they start to pop. Add garlic, ginger paste and turmeric powder and fry until fragrant.
Add tomatoes and the rest of the ingredients and bring to a boil until it has a glazed appearance.
Remove from fire and add in vinegar and raisins.
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