It was a very special day. Two weeks ago, K, a very close friend, had a beautiful baby girl.
K & I have known each other since high school. Although we spent only 2 years together, the friendship that we shared was one that will be with us for a lifetime.
As little school girls, we would talk endlessly about anything and everything under the sun! I don’t know what inspired us to talk about so much, but we just did. We were always running out of time but never out of conversation.
We had so many things in common, including the guys we liked;-) But, nothing, not even that mattered.
When I left for Bangkok, K & I decided that we’d keep a diary & write about our new lives. This was the pre-internet boom era. Overseas phone calls were simply unaffordable!
Six months later, we exchanged our diaries. When we look back, we laugh about it. As a young girl embarking on a strange new world with no friends in a foreign land, that diary was the only friend I had for many months.
Two decades later, I am on the phone with her again. It is the night before she is due to be admitted in the hospital for her baby’s delivery. She is anxious about one of the most important milestones in her life – just how I was was on the night before V was born. Emotions flow. As we continue talking, I know that of all the conversations we have had since I have known her, this one will be etched in our memories forever. I know that tomorrow the moon will be a little bigger, a little rounder, a little shinier, to welcome the most beautiful baby to this world…
Moving on to today’s recipe..
Spicy Tomato Chutney:
A flavorful Chutney made by roasting tomatoes, ginger and garlic together and spicing it up with chillies (fresh and dry) along with other spices.
To print this recipe, click here.
450 gms tomatoes (roughly 5 medium – big tomatoes)
Garlic: 5 cloves
Ginger: thick 1 inch pc
Mustard oil: a drizzle for roasting
2 dried red chillies: roasted in a pan until the outside is dark (about 3-4 mins) – use only 1 if you don’t want it to be too spicy.
Fresh green chillies: 3 (use less if you don’t want it to be too spicy).
Coriander leaves: chopped 1 1/2 – 2 cups
Onion: 1 cup chopped (roughly 1 medium sized)
1 tsp of roasted cumin powder
Lemon juice: 1 tbsp
Mustard oil: 1 tbsp to add to the chutney
Black salt: ½ tsp
Regular Salt: to taste.
How I did it:
- Pre-heat oven at 250 deg for 15 mins.
- Roast the tomatoes, ginger and garlic with a drizzle of mustard oil in the oven at 250 deg or higher for 20 mins until the tomatoes start to turn brown-black.
- Dry roast the dried red chillies on medium-low heat in a pan (3-4 mins), stirring continuously. It should get darker. Once it cools, roughly break the dry red chillies with your finger tips into smaller pcs.
- When the tomatoes are done, remove the skin of the tomatoes. Mash the tomatoes and the garlic with the back of a spoon/fork. Chop the roasted ginger. Add to the mashed tomatoes & garlic.
- Next, add all the remaining ingredients listed above including the dry red chillies prepared above.
- Combine everything with a spoon. Spicy Tomato Chutney is ready.
Enjoy this Spicy Tomato Chutney as a side with Roti and Jungli Mutton or as a side with any other meal.
For a less spicy Chutney:
The green chillies & red chillies in the proportion used make it very spicy and I love it this way. If you don’t like spicy food, tone down the chillies or remove the seeds first before adding them. Use 1 dry red chilli and 1 green chilli.