Chutney chronicles

Hey everyone. How is life?

Today, I woke up with new hope and spent a lot of time in the kitchen with my mom.
Moms are really great, they can tell you what you're thinking about, right this second. I have no idea how they do it. I was thinking about tomato chutney today, and she made it without even asking me. I was surprised. But again, I think it's one of their superpowers.

This recipe is really tasty. I think everyone should try it once in their lifetime.

Ingredients:-

Tomatoes-1kg
Tamarind 1-2 tbsps
Mustard seeds- 6-7 tbsp
Fenugreek seeds-6-7 tbsp
Salt to taste
Red chilli powder -3 tsp
Smoked red chillies
Split chickpeas-1tsp
Black gram -1tsp
Oil - ¼ cup
Asofoetida (hing) - 3tsp
Garlic- 5-6 cloves

Process:-

It's really time taking to make this chutney but it's really worth the wait. All you have to do is dice the tomatoes and put it in a pan, the flame should be on medium, add a bit of oil not more than 2tbsp. Add some salt, turmeric, tamarind paste and let it boil over. Once we add salt, the tomatoes will sweat and release all its juices. Let it boil over untill the consistency becomes thick. Once the mixture gets thick. Switch off the flame and let it cool.

Now take 6 tsp of fenugreek and mustard seeds, finely grind it and keep it aside.

Now in the same mixer jar, add the cooled tomato mixture and coarsely grind them, we still want the texture of tomato. So don't make a fine paste.

Next step is to again put this grinded tomato mixture back in the pan in a low heat add the fenugreek-mustard powder in the paste now and give it a good mix. Let it come together

Meanwhile let's make tadka, the final step, take ¼ cup of oil in another clean pan, heat it up nicely. We don't want the raw flavour of oil in the chutney, so heating up gets rid of the raw flavour. Switch of the flame, Let it cool down a bit and then add mustard seeds, split chickpeas, black grams, smoked red chillies, asofoetida (hing), red chilli powder, cloves of garlic, once they get golden brown, Pour this oil over the tomato paste and once you find a thick consistency, switch off the flame, it's done.

Store this chutney in an airtight container and keep it away from water. It will stay up in your cupboard for a week or two and refrigerate it after that.

It will taste really well with rice, that's how we eat and let me know if you happen to make it.