Simple Tomato Chutney

If you are regular reader, you might think that i have talked enough about my love for chutneys, but then you probably still don't know me too well. As i recently found out what the husband discovered about me - that i tell a story with such gushing enthusiasm, then get a little disappointed when i notice that i am not getting the expected reaction, it usually turns out i have told him that same story at least twice already. Either my brain's getting old before i even turn thirty, or i have a childlike enthusiasm,despite advancing years, where i can talk without worrying about my audience's reactions. You decide if that's good or bad. I mean for me. Of course its not the best of things to happen to an interested audience, so i shall try to keep my memory good. Otherwise you will remind me, no?

So now because i love chutneys, you will have to hear about another one i made a few days ago. Its surprising that despite liking them so much, i 'd never tried to make many over the last couple of years, i would just devour them when my mother-in-law made them and brought some for me. Or when i went to my mom's place, i would make her cook all such things for me that i am too lazy to cook for myself. Then the blog happened and i started thinking about what i am cooking and what i am eating and started experimenting a little more. And after talking to the two ladies who give me cooking advice, i made this tomato chutney. I was so proud of myself, though its very, very easy to make, only because i made it for the first time in two years and the husband ate it with great gusto too. Here's what i did.

Serves 2-3
Cooking Time - Under 30 minutes

Ingredients

4 medium sized tomatoes

4 green chilies

2 sprigs of curry leaves (optional)

marble sized ball of tamarind or 1 teaspoon tamarind paste

2 large or 4 small cloves of garlic

1 tablespoon oil

salt to taste

1 small bunch coriander, finely chopped, for garnish

For Tempering (optional)

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 sprig curry leaves

Method

Wash the tomatoes and dice into approximate one inch cubes. Wash the green chilies and roughly chop. If using tamarind, soak in two tablespoons of warm water for five minutes. Heat the oil in a pan on medium heat. Add the chilies and fry for a minute. Add the tomatoes, curry leaves, tamarind (along with the water it is soaked in), garlic and salt (and some fresh coriander, if you fancy). Cook on medium heat with lid closed until the tomatoes soften and most of the liquid evaporates, approximately five minutes. Allow to cool and process in a food processor or blender into a fine paste. Remove to a serving dish and garnish the chutney with finely chopped coriander. Alternately you can add a tempering to the tomato chutney. For the tempering, heat the oil and add the mustard and cumin to splutter. Add in the curry leaves and remove from heat after ten seconds. Add the tempering to the chutney and serve.

You already know that i am not a big fan of tempering my chutneys and prefer them without the extra oil. The fresh coriander goes pretty well with the tomato chutney or maybe its just that i am a huge fan of fresh coriander and think it makes any dish taste better. Anyone else like me out there?