Monday, November 5, 2012

Hot and Spicy Hyderabadi Tomato Chutney : IHCC

"Relishes, Chutneys and Pickles" is our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Madhur Jaffrey's recipes. For this theme, I have decided to make Tomato Chutney, as I love eating tomato chutney with Indian breads. There are a number of different recipes, and decided to go for this hot and spicy chutney. 


I have used fresh tomatoes, about 5 big ones for this chutney. The tomatoes are peeled and seeds removed, the flesh are chopped to small pieces and are mixed with grated ginger, mashed garlic, turmeric powder, and chili powder. Recipe calls for cayenne powder but I used chilli powder for the spiciness.



This is really very simple and quick to cook. Just like most curries or chutneys, I let it sit for an hour after cooking, as I find that it tasted much better after the flavours of the spices have all infused together. This chutney is a little sour with a hint of spiciness, and really fragrant from the spices and garlic. I think that it would be even tastier if the tomatoes are fully ripe and sweet. 



After I have cooked this, I went out to get some Indian bread from the local Indian restaurant near my place.



I bought some Idli, my most favourite Indian bread of all time! Idlis are very good eaten with just about any curry. I have not made idli for ages, as it involves quite a bit of work, maybe next time round!



The idlis are great with this Tomato Chutney.  This is my lunch! Burp...!!!




IHCC



To see my friends at IHCC dish for this week, you may visit them here. If you would like to join us in our cooking journey with Madhur Jaffrey, you may get the full details at IHCC's Welcome! page.




Hot and Spicy Hyderabadi Tomato Chutney
(source from : sparks recipes, "World of East Vegetarian Cooking" by Madhur Jaffrey)
1-3/4 cups peeled, seeded, chopped tomato (canned is OK)
1 tsp freshly grated ginger
1 tsp well-mashed garlic pulp
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (or more) (I used chilli powder)
2 tbsp olive oil
4 garlic cloves, peeled
1 tsp whole cumin seeds
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
2 whole dried hot red peppers
1/2 tsp salt, or to taste

Mix the tomatoes, ginger, garlic pulp (not the whole cloves), turmeric and cayenne in a bowl and mix.

Heat the oil in a heavy skillet over medium. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard and fenugreek. Let sizzle for a couple seconds and add the red peppers. They should puff up and darken. Add the tomato mixture (it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced. You should have about 3/4 cup of chutney.

Serve hot, cold, or at room temperature.



18 comments:

  1. Looks like a very delicious lunch! The chutney sounds so wonderful. I also love chutneys, one of my fav at Indian restaurants.

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  2. It looks delicious, I like spicy :)
    Kisses, have a nice day!

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  3. The chutney sure makes a good appetiser. Lovely!

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  4. Joyce, I am going to make this chutney. Sound delicious and its a great appetizer (not that I need any, appetite's always in full gear).

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  5. i never had idlis before, infact i'm not aware of them :( but i love how your chutney looks, i'm sure it will go nice with any kind of roti or even burgers..hah..i just saw youknowwho made some burgers! oh joyce, i'm not hungry now but my hands are so itchy LOL!!

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    1. Hi Lena, never tried idli before? You must! Go to an Indian restaurant for breakfast this weekend, order idli and have it with chicken or mutton curry, or even dal curry. Syiok! yeah, the burger is yummillicious!

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  6. Great lunch! Simple, but so much flavor.

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  7. I've not had idlis, either, but they look delicious and very tasty with that beautiful chutney. Is it best served warm, cold, or room temperature? The recipe says any, but what do you think?

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    Replies
    1. Hi Mike,
      The chutney is good served either warm or room temperature. I like them both, however have not tried them cold. Best eaten a couple of hours after making these, as the tastes actually improves. Hope you are able to find and try idlis, this is my favourite Indian bread and is very good with just about any curry.

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  8. this look really, really nice!

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  9. Yum! It's a good alternative to dhal as well. Maybe I should do this to go with roti canai ;-)

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  10. the chutney looks and sounds delicious and i bet your right it would be great with idles (although never had them before- i have heard of them and they sound great) and it would be great pita bread too!

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  11. One of these days , I'm gonna make some of this ! :D Looks really yummy especially with some of that idli :D

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  12. Joyce, love the sound of this chutney. Now I know at least one thing I'm going to make with the abundance of tomatoes I expect to be harvesting from my garden over the next few months.

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  13. Joyce, your chutney sounds yummy.
    At first glance at the idli i thought it was a pita bread :p
    I too like Lena never heard and eat a idli beore.
    It looks really delicious here..^^

    mui..^^

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  14. Delicious! I wanted to make this too, but the tomatoes were all green at the grocer's. I love the idli too - I found a rack but haven't tried making them yet.

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  15. This looks so interesting! I'm anxious to try the various chutneys...but I'm nervous too!

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