Tomato Chutney

Here’s a quick dish that I love having as an accompaniment with several types of food-dishes and it is the perfect replacement for ketchup minus preservatives.

Ingredients:

1 Tb. Sp.              Oil

1 Tsp.                    Cumin (jeera)

1 small piece      Cinnamon (dalchini)

4-5 big                  Tomatoes (Cut in cubes)

1 Tb. Sp.              Raisins (kishmish)

Salt (according to taste)

Red chilli powder (according to taste)

1 Tb. Sp.              Sugar

Preparation:

Heat oil in a pan and add cumin and cinnamon to it.

Once the cumin starts spluttering, add salt and red chillies.

Add Tomatoes, some water and cover.

Once the tomatoes are well cooked remove the lid.  Add Raisins and let it simmer for about five minutes.

Add Sugar.  Mix well and let it simmer for another 5 minutes.

Serve as an accompaniment with rice or khichadi or chapattis or pakodas or puris or in any other way that you like.  I love it even with sandwiches instead of regular ketchup bought from the market.

Fruity delight- Plum Chutney

Fruits are good for health and we love them so much, in all their forms: raw, in cakes, bakery products, shakes, jams, jellies and chutnies.  But how much is enough?  Who cares?  I just love these yummy gifts of nature.   Today, I'm going to share the recipe of Plum Chutney with you, dear readers.  I loved it the first time I had it years ago, thanks to my lovely sister who is an excellent cook…

Ingredients:

½ Tb. Sp.               Sunflower Oil

1 Tsp.                    Bishop weed (ajwain) seeds
4-5 medium            Plums (Aaloo-bukharaa)

Salt (according to taste)
1 pinch                  Red chilli powder (according to taste)
2 Tb. sp.                Sugar
Water

Procedure:

1.                   Wash plums.

2.                   Put them in a pan and cover with water.  Let them boil for 30-40 minutes.

3.                   Let them cool.
4.                   Once they are cold, peel and deseed plums.

5.                   Crush the plums.















6.                   Boil for another 15 minutes.

7.                   Now, heat oil in a pan.
8.                   Add ajwain and when it starts sputtering add salt and red chilli powder.
9.                   Add it to boiled plums.
10.               Add sugar.
11.               Put it back on fire and let them boil for another 5 minutes.

12.               Serve with paranthas or rice or chapatis, as you like it. 

I hope that you enjoyed it as much as I do J

This dish can be eaten during Navaratri by those who avoid onions, etc., during this period.