Tomato Jam

Here's another recipe with my mother's distinct stamp on it. In my younger days, this was my favorite to have with toasted bread. I remember being a slow and picky eater - getting ready for school was much faster when there was tomato jam around to eat with toast!

Amma used the tomato with the skin and the seeds for texture. If preferred, you can blanch the tomatoes to remove the skin, and/or de-seed them. I'm not sure how much sugar she used - I'm guessing the amount was equal or near equal to the quantity of tomatoes (1 cup of cut tomatoes = 3/4 to 1 cup of sugar). I do have to note that most tomatoes grown in India have a bit of tartness to them. If your local tomatoes are on the sweeter side, or if you like the jam less sugary, you can reduce the proportion of sugar.

4 large ripe tomatoes, cut into pieces (cut into larger pieces for a chunkier jam)
2 cups of sugar
1 tsp cardamom powder

Place the tomatoes and sugar in heavy pan on medium heat. When the mixture starts boiling, reduce heat to low. Cook until thick and syrupy. Turn off the heat, and stir in the cardamom powder.

Green Pepper Relish

குடமிளகாய் சட்னி

In remembrance of my mother's birthday (September 5th.), I'm posting a couple of recipes that were uniquely her creations (Green Pepper Relish and Tomato Jam). Many people borrowed these recipes from her and attempted them - however her magic touch could nvever be replicated. I have to figure out whether she ever wrote them down in her recipe book; in the meanwhile my versions are presented here.

4 large green peppers (capsicum), cored and cut into pieces - increase quantity if peppers are smaller

(The capsicum grown in India is pretty small compared to the western variety with a smaller core, so Amma used all of it, only removing the stem)

4 green chillies, slit in half lengthwise

Pulp extracted from a small ball of tamarind (after soaking in water for a half hour)

1-1/2 - 2 tsp salt

1/2 tsp asafetida (hing)

1/2 tsp turmeric powder

1 tsp coriander-cumin powder

1/2 tsp mustard seeds

1 dried red chilli

4 tblsp cooking oil

(I think Amma replaced the dried red chilli and coriander-cumin powder with a tsp of sambar or rasam powder).

Heat oil in a pan. Add mustard seeds and red chilli. When the seeds pop, add all the remaining ingredients and saute on medium high heat.

After a few minutes, add the tamarind pulp. Once the mixture starts boiling, reduce heat, and cook till the peppers are soft.

Gongura chutney/ pickle

OK, I admit it - I've been making one too many pickled chutneys in the last couple of weeks! When I found "gongura" leaves in the local Indian grocery store (a rare occurrence), I could not resist buying a large bunch. Gongura naturally has some sourness to it, which is why it is called "pulikkeerai"  (புளிக்கீரை).  There is no need to add tamarind to this chutney.

My mother's recipe was a bit different - she would chop the leaves finely, and saute them in oil with salt, chilli powder and hing. This time, however, I ground the leaves to a paste with dried red chillies.

1 very large bunch gongura leaves, stems removed and washed

8 - 10 dried red chillies

1 tblsp coriander seeds

1 tsp fenugreek sseds (methi)

1 tsp asafetida (hing)

1 tsp turmeric powder

2 tsp salt

4 - 6 tblsp sesame or canola oil

1/2 tsp mustard seeds

Grind all ingredients (except the oil and mustard) to a smooth paste in blender, adding water as necessary.

Heat oil in a sacepan. Add mustard seeds; when they pop, add the ground paste. Stir and simmer on low heat until thick, with the oil seeping through.

When cool, transfer to a dry container. Refrigerate, and use clean, dry spoon when dispensing. Keeps well for an extended period of time.

Mint-Coriander Chutney

As long as I'm on this chutney streak, I thought I'd blog a couple of more recipes... these "preserved" chutneys are very handy to have around, due to their versatility and flair in spicing up a variety of main dishes.

1 large bunch coriander leaves

1 large bunch mint leaves

1 small bunch curry leaves

4 - 6 green chillies, sliced

1/2 tsp asafetida (hing)

1-1/2 tsp salt

2 tsp tamarind paste

4 tblsp sesame or canola oil

1/2 tsp mustard seeds

Remove thick stems (and any roots) from the corinader and mint leaves. Separate curry leaves from their stems. Wash them well and allow to drain.

Put the leaves and remaining ingredients (except oil and mustard seeds) in the blender. Grind to a smooth paste, adding water as necessary.

Heat oil in a saucepan. Add mustard seeds; when they pop, pour the ground paste carefully into the pan, and stir.

Simmer on low heat until thickened and oil seeps through. Cool and transfer to a dry container. Use clean, dry spoon to dispense.

Keeps well in refrigerator a few weeks.