Tomato Chutney / Pickle

Like the onion-ginger chutney recipe, this "pickled" chutney keeps well for a while. As an alternative, you may also add a cut tomato to the stir fried ingredients in the onion chutney recipe. (Slightly increase the proportion of spices if doing so).

In addition to being an accompaniment and spread, this chutney can also be mixed with basmati or regular rice to make "tomato rice" (either by itself, or garnished with cooked green peas, nuts, curry leaves, and coriander).

4 medium tomatoes, quartered

A small piece of ginger, peeled and chopped

3 - 4 dried red chillies

2 tsp coriander seeds

1 tsp fenugreek (methi) seeds

1 tsp turmeric powder

1/2 tsp hing (asafetida)

2 tsp salt

1 tblsp tamarind paste

1/2 tsp mustard seeds

5 - 6 tblsp sesame or other cooking oil

Heat 2 tblsp oil in a skillet. Add the coriander, methi and red chillies. When they turn darker, add tomatoes and ginger, along with the turmeric, hing and salt.

Stir fry on medium heat for a few minutes. Add the tamarind paste and mix well. Turn of the stove.

When cool, grind all the ingredients to a smooth paste in a blender.

Heat the remaining oil in a saucepan. Add mustard seeds; when they pop, pour the paste very carefully into the saucepan and stir to prevent splattering.

Cook on low heat until the sauce thickens and oil seeps through. When cool, transfer to a clean, dry jar and refrigerate. Always use a dry spoon to dispense - this keeps well for several weeks.

Tip: For spicy homemade pizza, spread a thin layer on pizza crust; or add as an ingredient to any bread, pizza or chappathi dough.

Onion Ginger Chutney

Like most chutneys, this one can accompany a variety of dishes, and can be used as a sandwich spread. If you are not a fan of garlic, feel free to omit it from the recipe; or if you prefer a stronger garlic flavor, add more of it (I use it sparingly, so that the garlic does not overwhelm the chutney).

1 large red onion, peeled and cut

2 -3 garlic pods, peeled

2 x 2" knob of ginger, peeled and cut

2 -3 dried red chillies
5 tblsp sesame oil (can substitute other cooking oils)
1/2 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds
1 tsp salt
1/2 tsp turmeric powder
1/4 tsp hing (asafetida powder)
2 tsp tamarind paste

Heat 2 tblsp oil in a skillet. Add the methi seeds, red chilli and garlic; when garlic turns light brown, add the onion and ginger, along with salt, hing and turmeric. Stir fry for a few minutes on low to medium heat. Add the tamarind paste, stir well, and turn off the stove.

When cool, grind the stir fried ingredients in a blender, adding water as needed, to a smooth paste.

Heat the remaining oil in a saucepan. Add mustard seeds; when they pop, add the ground paste carefully and stir (watch out for splatters). Simmer on low heat until the mixture thickens, and the oil seeps through to the top.

Transfer to a clean dry glass jar when cool; refigerate, and use a dry spoon when dispensing. This chutney will keep well in the fridge for quite a few weeks - you can make a bigger batch by doubling the recipe.

Tip: When peeling a large quantity of ginger for pickling etc., use a spoon instead of the peeler. Hold the handle of the spoon with the depression facing the ginger as you scrape the skin. It gets into all the nooks and crannies better!