Tomato Chutney in 2 ways

Ingredients

Blend together (★):

• 500 g tomatoes ★

• 200 g onion ★

• 6 garlic cloves ★

• 2 tsp chili flakes ★

• 2 tsp cumin seeds ★

• 7g salt(or less) ★

For heating :

• 30 g oil

• 2 tsp brown mustard seeds

• 2 tsp raw sesame seeds

• ~6 curry leaves

• 2 tsp sugar (optional)

• 2 tbsp Turkish pepper paste

  
  

Method

Blend all ★ ingredients in a tall cup.

Heat 30 g oil in a pan. Add the brown mustard seeds, sesame seeds, and curry leaves, and let them sizzle.

Add the blended mixture (no water) and cook for about 15 minutes, stirring occasionally.

Stir in the sugar (if using) and the Turkish pepper paste.

Save half of the tomato chutney in a clean jar and refrigerate.Use the remaining chutney to make this easy curry.

Tomato Chutney Bean & Potato Curry

Ingredients

• About 1 cup tomato chutney

• 10 g oil

• 1 cup green beans, raw and chopped

• ½ cup boiled potatoes, diced

• ½ tsp turmeric

• ½ tsp Rajma masala (MDH)

• ½ tsp coriander powder

• 60g Water, as needed

Method

Heat the oil in a pan over medium heat.Add the green beans and sauté for 2–3 minutes until lightly coated with oil.

Add turmeric, Rajma masala, and coriander powder. Stir briefly to release the aroma.

Add the tomato chutney and mix well.Pour in a little water (about ¼ cup) to loosen the sauce if needed.

Cover and cook for 5–7 minutes, until the beans are tender.Add the boiled potatoes and simmer for another 2–3 minutes.

Taste and adjust salt if necessary.

Serve hot with rice or flatbread.