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.