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Tomato & Kashmiri chilli chutney
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By Chetna Makan
Serves: 6-8 as a side
1. Heat 2 tbsp oil in a pan over a medium-high heat and add the chillies. Let them sizzle for a few seconds before adding the garlic. Cook for 2 minutes over a medium heat, then add the tomatoes. Cover and cook over a low-medium heat for 20-25 minutes, until the tomatoes have broken down and are cooked. Add the salt and sugar and mix well.
2. Let the tomatoes cool for a minute, then tip into a food processor and whizz to a paste; transfer to a serving bowl. Heat the remaining 1 tbsp oil in a small pan and once hot, add the mustard seeds and curry leaves; let them sizzle for a few seconds. Pour this over the chutney and serve. Enjoy while still warm or at room temperature, with breads and salads, as a dip for crudités, or alongside a barbecue.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Tue Jun 01 12:33:20 BST 2021.