Tomato Chutney

Yield: Makes 1 1/2 to 2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

You can serve this versatile chutney with roti, paratha and naan. It also works well as a spread for grilled vegetable sandwiches and thinned with some yogurt, it makes a quick appetizer dip. It will keep well in the refrigerator for 3 to 4 days and is a great make-ahead dish.

Ingredients

Preparation

Heat oil in a pan over medium heat. Add cumin seeds; when they start to sizzle, add the red pepper flakes, turmeric and tomatoes. Cook until the tomatoes are soft and release their juices, about 5 minutes. Increase the heat to medium-high and cook, stirring constantly, until the mixture starts to caramelize, about 3 to 5 minutes more. (If using fresh tomatoes that are extra juicy, the caramelization may take longer.)

Add salt and sugar, peanuts and sesame seeds and mix well. Cook for about 1 minute longer then remove from heat. Cool for about 5 minutes then blend in a food processor until smooth. There may be a few sesame seeds that remain whole. Adjust salt and sugar if desired.

Recipe by Uma Bangalore, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

More about: chutney, tomatoes

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