Tomato Chutney from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffr
On a recent trip to Orissa, spent driving almost all day every day for nearly two weeks in the mountains in the southern part of the state, I had consistently good food, but unfortunately I learned...
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Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 to 5 green or red cayenne chiles, seeded and coarsely chopped
- Scant 2 tablespoons raw sesame, coconut, or vegetable oil
- About 2 cups thinly sliced onions
- 8 to 10 fresh or frozen curry leaves
- 1 teaspoon urad dal, coarsely ground (optional)
- 1 tablespoon raw sesame, coconut, or vegetable oil
- 1 teaspoon black mustard seeds
- 1 tablespoon minced ginger or ginger mashed to a paste
- 1 teaspoon salt, or to taste
- 3 3½ cups finely chopped tomatoes
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