This chutney has been in my bucket list for many years now. While doing her Food and Nutrition course my sister had made it. I still distinctly remember that taste.
Finally got down to trying it out yesterday. And I am wondering why didn't I try it all these years.
I have used a mix of desi and hybrid tomatoes. Feel free to use only hybrid tomatoes, but then you might have to increase the quantity of tamarind paste.
You can use only raisins instead of amid of raisins and cranberries.
In this chutney you have to strike a perfect balance between sweet, salty and sour.
Ingredients
Tomatoes 500 gms
Oil 2 tsp
Nigella seeds 1/4 tsp
Cloves 2 powdered
Ginger pd 1/4 tsp
Whole Red Chili 1 broken into 2
Red chili powder 1/2 tsp
Salt 1/2 tsp or to taste
Jaggery 2 tbsp
Tamarind paste 1 tbsp
Raisins 1 tbsp
Cranberry 1 tbsp
Cashew 2 tbsp roasted and chopped
Method
Wash and quarter the tomatoes.
Pressure cook on low to medium for 2 whistles.
Once the pressure drops , take them out in a bowl.
Once tomatoes cool down, remove the skin and mash them lightly with hands.
We don't want a puree but small pieces with some some mashed up tomatoes.
Heat oil in a pan.
Add Nigella seeds and whole red chili.
Now tip in Clove powder and ginger powder.
Add red chili powder.
Mix and add tomatoes.
Stir and let them cook on low heat for 5 minutes.
Now add in raisins, cranberry and cashew nuts.
Cook for 5 minutes.
Now add salt , sugar and tamarind paste.
Mix well, cook further till it really thickens .
Taste and balance flavors.
Let it cool down completely and then store in a dry glass bottle.
Keep in the fridge.