Yummm....this is one chutney [dip] I can eat a bowlful :)) I know chutneys are to be relished in small quantities but I am crazy about this one. This recipe comes from my mum's kitchen....
IngredientsRipe tomatoes - 4 medium size, cubed
Ginger - 1 tbsp [chopped]
Vegetable oil - 1 tbsp
Green chillies - 1 big [chopped]
Salt to taste
Jaggery [gur] or table sugar - 1/4 cup or more
Red chillie powder- [optional]
Roasted cumin powder - 1 tsp
Panchphoran* - 1.5 tsp
*Aromatic spice mix [a.k.a. Panchphoran]:
Fennel seeds [saunf] - 1 tsp
Feenugreek seeds [ methi dana]- 1/2 tsp
Mustard seeds [rai] - 1tsp
Cumin seeds [zeera]- 1/2 tsp
Nigella seeds [Kalunji] - 1 tsp
Heat oil in a wok [kadai], once the oil is warm [not too hot] add panchphoran followed by chopped ginger, green chillies and add chopped tomatoes. Give a nice stir, add salt and let it cook on medium heat with lid on the wok.
Keep stirring in between and slightly beat the tomatoes with the back of the laddle to make it mushy. Once the tomatoes are cooked add jaggery. Adjust for salt and sweet taste. At this point you can add red chillie powder [optional].
In the end sprinkle roasted cumin seeds powder and mix well. Turn off the heat and transfer the chutney into a serving bowl.......
This chutney goes very well with all kinds of parathas/puris [Indian flat bread]