Thakkali (Tomato) Chutney

Hostel food used to be unbearable!! Its only saving grace was the “gunpowder” and tomato chutney which we were doled out in less than generous rations. Sigh.

But the nuns didn’t know they were dealing with hooligans here :D not mere kids.
Every night, after ‘lights out’, we used to sneak into the kitchen.
Loka was the gang leader of sorts for our gastronomic expeditions (where are you now Lux ??! I still have the coin. Can’t believe we’ve lost touch ! )

Err, I digress.

So, *ahem* we’d raid the kitchen, find the preserved chutney and snack on it with raw carrots and bread.

Well, yeah… desperation has peculiar taste buds me friends :D

Anyway, here’s my recipe for Tomato Chutney. I clung to this one after many failed permutations and combinations. :D You can save this for a week or two - if it lasts that long. It goes well with Rice, Roti, Bread… err, ditch the carrots though ;)

P.S. Next time I’ll post the gunpowder recipe…

You Will Need:

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon asafoetida powder

3 dry red chillies

1 cup curry leaves

10 ripe tomatoes, chopped

20 pods of garlic, finely chopped

A small piece of ginger, minced

2 teaspoons chilly powder

1/2 cup oil

Salt to taste

Method Of Preparation:

- Heat the oil

- Temper with mustard seeds

- When they begin to sputter add the fenugreek seeds and sauté for a 30 seconds in medium flame

- Add the red chillies, garlic, ginger and curry leaves and sauté for 6-7 minutes

- Next add the tomatoes and salt

- Cover and cook on a low flame for 10 minutes, stirring once in between

- Open the lid and add the asafoetida powder

- Cook uncovered until the oil starts to separate and the mixture begins to thicken

- Add the chilly powder and stir for 5 minutes

- Cool and refrigerate in air tight containers.