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Sunday, October 16, 2011

Part III - Tomato Khejur-er Chutney With Dried Black Currant


This is the part-III of the Khichuri-Labra-Chutney post

While this can be had as is  or with a variety of other main-course, having it with Khichuri and Labra adds that extra dimension to the palate.


Ingredients Of Chutney

  1. Tomato 1 lb cut in halves
  2. Dates - 20 cut in halves
  3. Dried Black Currant - 1/2 cup
  4. Grated ginger 1 tb spoon
  5. A mixture of black Mustard seed, Fenugreek seed, and fennel - 1 tb spoon
  6. Salt
  7. Sugar 1/2 cup or more
  8. Roasted Panch phoron and Dry Red Chili Powder - 1 teaspoon  


Heat oil in a pan and temper it with fennel. mustard and fenugreek seed. When they start sputtering add grated ginger and tomatoes and sprinkle salt over it. Sauté it for a while and cook it covered until the tomatoes are soft and pulpy. Now add black currant and dates. You can add Aamsatta/ mango papad or dehydrated mango pulp cut in cubes at this stage.

Add sugar and water and mix it well. Bring the mixture to a boil. Check the consistency, it should be thick. Taste the sweetness, add more sugar if required. Sprinkle the dry roasted masala powder before serving.

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