When Kenny and I go to Delhi, we like to stay at Saubhag Bed and Breakfast, run by our own adopted Indian auntie, Meera. During our visit last month, I complimented Meera on her delicious tomato chutney, and she promised to send me the recipe. Here it is, with a bonus recipe below for coriander chutney. I haven’t tried either yet (the second will be difficult, as I am mixie-less here in Kampala), but I am hoping to try my hand at the tomato soon.
Meera’s Sweet Tomato Chutney
- 2 kg tomatoes
- 1 kg sugar
- 1 large onion (80 gm)
- 7 flakes garlic
- 1 large piece ginger (30 gm)
- 5 tsp salt
- 4 tsp chili powder (10 gm)
- Garam Masala (2 tsp ground cumin, 1 tsp pepper, 4 small pieces cinnamon, 5 cloves)
- 3 tsp acetic acid (concentrated vinegar)
- Blanche and peel ripe red tomatoes. Cut into small pieces (I put them into the blender for a few minutes).
- Cut onion and garlic very fine, grind ginger
- Add sugar to tomatoes. Put in onion, garlic and ginger. Cook on fire.
- When chutney turns a little thick, add salt, chili powder, cumin, pepper, cinnamon and cloves.
- Cook for a few minutes more. Turn off fire and add acetic acid.
- Cool chutney and enjoy!
Meera’s Green Coriander Chutney
- 1 medium bunch coriander leaves
- 1 small onion
- 5-6 flakes garlic
- ¾ tsp freshly ground cumin
- 3-4 green chilies
- ½ tsp sugar
- ½ lemon squeezed
- Salt to taste
- Grind all above
- Add one heaped teaspoon plain yogurt if desired