Monday, 2 January 2017

Fijian Indian Tomato Chutney.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the first recipe of 2017!
And, it's one of my new favourites.
I know I say that for practically everything but everything I make becomes my new favourite at that time. What can I say? I cook too much!
But this chutney really is a favourite. Ever since I first made it, we've been hooked and it's such an easy recipe. Double bonus.
This is a very juicy chutney. More like a chunky masala sauce but we like to call it a chutney as we love it as a side dish with rice. We begin with onions and a few fragrant seeds. Ginger, garlic and green chillies are added along with a few dry spices. We prefer tinned tomatoes in this recipe as they are a lot juicier than normal ones.
Once the tomatoes are in, your job is done. Time takes over as the chutney is left to simmer away and thicken until you're happy with it. We prefer to eat it hot and on the juicier side. It is so good with any rice dish. Especially the one above which I will be sharing soon!

Chutney, previously: green yoghurt chutney // fresh mint chutney // fresh coriander + mint chutney // tamarind chutney

A Simple List of Ingredients:
1. Vegetable Oil
2. Cumin Seeds
3. Mustard Seeds
4. Onions
5. Garlic
6. Ginger
7. Salt
8. Red Chilli Powder
9. Ground Turmeric
10. Ground Coriander
11. Tinned Tomatoes
12. Water
13. Green Chillies
14. Fresh Coriander


Bismillah, let's begin!

Grab a large pan and add a few tablespoons Vegetable Oil. Heat over a medium heat.

Add in 1 teaspoon Cumin Seeds and 1/2 teaspoon Mustard Seeds.

Let the seeds fry and sizzle for 1 minute.

Take 2 medium Onions.

Peel and thinly slice the onions.

Add them to the hot, fragrant oil.

And, let the onions fry until they soften and begin to turn golden.

Meanwhile, take 8 Garlic Cloves and 1/2 inch Ginger.

Peel the garlic cloves. Peel and roughly chop the ginger.

Give them a good blend with a little water until smooth.

Once the onions are ready, add in the paste. It may spit and bubble so turn the heat down, if needed.

Stir-fry the paste in and let it cook for a few minutes to get rid of the raw ginger garlic flavour.

Then, the spices! Add in:
3/4 teaspoon Salt
3/4 teaspoon Red Chilli Powder
1/2 teaspoon Ground Turmeric
3/4 teaspoon Ground Coriander

Stir-fry the spices for a few minutes to wake them up.

Then, add in 1 tin (400g) Chopped/Plum Tomatoes. If you use plum tomatoes, break them up with your spoon.

Fill the empty can halfway with Water and pour in.

Add in 2 Green Chillies, sliced.

Stir everything together and bring to the boil.

Then, turn the heat down and let the chutney bubble and simmer for around 45 minutes until thick but still juicy.

Finally, throw in a handful Fresh Coriander, chopped.

Stir in and the chutney is done!

This is a chutney that we have always enjoyed hot. It's more like a masala sauce but goes really well with any rice dish.

This rice with lamb is one of our new favourites and goes really well with the chutney. Will be sharing it soon!

Fijian Indian Tomato Chutney.

Prep Time: About 15 minutes.
Cook Time: About 1 hour.
Serves: About 4 people.

Ingredients

Few tablespoons Vegetable Oil
1 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
2 medium Onions, peeled and thinly sliced
8 Garlic Cloves, peeled
1/2 inch Ginger, peeled and roughly chopped
3/4 teaspoon Salt
3/4 teaspoon Red Chilli Powder
1/2 teaspoon Ground Turmeric
3/4 teaspoon Ground Coriander
1 tin (400g) Chopped/Plum Tomatoes
Water, as needed
2 Green Chillies, sliced
Handful of Fresh Coriander, chopped

Heat the oil in a large pan over medium heat. Once hot, add in the cumin seeds and mustard seeds. Let them fry and sizzle for 1 minute before adding in the sliced onions. Fry the onions until they soften and begin to turn golden.

Blend the ginger and garlic with a little water until smooth. Add this paste to the onions and stir-fry for a few minutes to cook out the raw ginger and garlic.

Then, add in the salt, red chilli powder, ground turmeric and ground coriander. Stir-fry for a few minutes to wake up all the spices. Add in the tomatoes. If you're using plum tomatoes, break them up slightly with your spoon.

Fill the empty can halfway with water and add to the pan. Stir in the green chillies and bring everything to the boil.

Turn the heat to low and let the chutney bubble and simmer away until it has thickened and reduced by half. It should still be juicy though. For me, this took around 45 minutes.

Stir in the fresh coriander and serve the chutney with your favourite rice dish!

{adapted from bajia}

This Time One Year Ago:

This Time Two Years Ago:
farewell 2014. you were awesome, alhamdulillah!

This Time Three Years Ago:
chocolate brownie cookies.

This Time Four Years Ago:
cheats puff pastry.

Keep me in your duas please, and enjoy your chutney!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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