Tomato Chutney
www.spontaneoustomato.com
(Adapted from The Nepal Cookbook.)
(Makes a little over 2 cups)
Active time: 20 minutes; Total time: 50 minutes.
Ingredients:
~ 11⁄2 lb. tomatoes, rinsed and dried ~ 3 cloves garlic, peeled
~ 1-inch ginger, peeled and chopped ~ juice of 1⁄2 lemon
~ 1⁄2 bunch fresh cilantro (1 cup), chopped ~ 1 tsp. chili powder
~ 1⁄2 tsp. black pepper
~ salt, to taste
~ 1 Tbsp. vegetable oil
~ 1⁄4 tsp. fenugreek seeds
~ pinch of asafoetida (optional)
How to make it:
1. Pre-heat the oven to 450 degrees. Place tomatoes upside-down in a ceramic (or any non-reactive) baking dish, and bake for 30 minutes. At the halfway (15 min.) point, toss the peeled cloves of garlic in with the tomatoes.
2. Remove the tomatoes and garlic from the oven and let cool (if you have time). Transfer the tomatoes and garlic to a blender, along with the ginger, lemon juice, cilantro, chili powder, pepper, and salt. Pulse until the ginger and garlic have been broken up well, then blend until smooth. (Be very careful when blending hot ingredients to continually lift the lid between pulses to release hot steam from the blender!)
3. Transfer the blended tomato mixture to a bowl. To temper the chutney: In a very small saucepan, heat the vegetable oil over medium until hot and shimmering, then add the fenugreek seeds and asafoetida powder, and let the fenugreek seeds sizzle until they darken slightly and become fragrant. Then immediately use a rubber spatula to scrape all of the oil and fried fenugreek into the chutney, and stir well. Cover and refrigerate if making ahead of time. Serve warm or at room temperature as an accompaniment to momos.
www.spontaneoustomato.com
(Adapted from The Nepal Cookbook.)
(Makes a little over 2 cups)
Active time: 20 minutes; Total time: 50 minutes.
Ingredients:
~ 11⁄2 lb. tomatoes, rinsed and dried ~ 3 cloves garlic, peeled
~ 1-inch ginger, peeled and chopped ~ juice of 1⁄2 lemon
~ 1⁄2 bunch fresh cilantro (1 cup), chopped ~ 1 tsp. chili powder
~ 1⁄2 tsp. black pepper
~ salt, to taste
~ 1 Tbsp. vegetable oil
~ 1⁄4 tsp. fenugreek seeds
~ pinch of asafoetida (optional)
How to make it:
1. Pre-heat the oven to 450 degrees. Place tomatoes upside-down in a ceramic (or any non-reactive) baking dish, and bake for 30 minutes. At the halfway (15 min.) point, toss the peeled cloves of garlic in with the tomatoes.
2. Remove the tomatoes and garlic from the oven and let cool (if you have time). Transfer the tomatoes and garlic to a blender, along with the ginger, lemon juice, cilantro, chili powder, pepper, and salt. Pulse until the ginger and garlic have been broken up well, then blend until smooth. (Be very careful when blending hot ingredients to continually lift the lid between pulses to release hot steam from the blender!)
3. Transfer the blended tomato mixture to a bowl. To temper the chutney: In a very small saucepan, heat the vegetable oil over medium until hot and shimmering, then add the fenugreek seeds and asafoetida powder, and let the fenugreek seeds sizzle until they darken slightly and become fragrant. Then immediately use a rubber spatula to scrape all of the oil and fried fenugreek into the chutney, and stir well. Cover and refrigerate if making ahead of time. Serve warm or at room temperature as an accompaniment to momos.
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