Every year when the weather gets warmer and summer is around the corner, farmers' markets sell heirloom tomatoes. These tomatoes are my favorite. The weird-shaped tomatoes are so appealing. I use the green and yellow heirloom tomatoes in salads, whereas the red tomatoes go in making a tomato chutney. A recipe that I learned from my mom, so thank you, Mummy.
This chutney goes great with chicken, or on a sandwich, or with seared tuna, or even mixed with rice.
Makes: 1 cup
3 Tablespoons sunflower oil (or any other light vegetable oil)
7-8 curry leaves
1/4 teaspoon ground turmeric
Heat oil in a 2 qt sauce pan over medium heat.
When the oil is hot, add black mustard seeds and allow crackling.
When the crackling has almost stopped, add cumin seeds, asafetida, jalapeno, curry leaves, ginger, and garlic. Mix. Cook for three minutes.
Add ground turmeric and salt. Cook for one minute.
Add tomatoes and jaggery. Mix. Cook on low heat for forty five minutes. Stir once every five minutes.
When the consistency looks like that of a chutney (tomato has reduced to almost half of its original quantity), remove from heat and set aside to cool.
You can refrigerate this chutney and it will be good for use within a week.