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Tomato Chutney

  • 1 to 1.5 tsp ghee or oil
  • generous pinch panch phoron
  • 1 1/2 tsp finely minced ginger
  • 2 pounds tomatoes
  • 1 dried hot red pepper
  • 3 tbsp raisins
  • 1/2 cup to 0.75 cup sugar
  • 1/2 tsp salt
  • 1/4 cup water
  • 1 1/2 tbsp lemon juice

Slice the tomatoes into thin wedges. Heat the oil, add the panch phoron. Stir fry for a few seconds. Add the tomatoes, ginger and red pepper, and cook at high heat for 2 minutes. Note that some splattering may occur when you add the tomatoes to the hot oil. Add water, sugar, and salt. Cover, and cook gently for 10-15 min, or until the tomatoes are tender. Add the raisins. Uncover, and heat at high heat to thicken the chutney. A gauze cover may be useful, since this will bubble and pop like thick pasta sauce while you are boiling it down. Remove from heat. Add lemon juice. Refrigerate and serve, either by itself, or with puris, nan, or warmed pita bread. Yield: 3 cups, serves six people. Comments: The tomatoes need to be of good quality. Many of the tomatoes one sees in American supermarkets simply don't have enough flavour. Poor tomatoes cannot be overcome. The final product should have just a hint of pepper. And it should be mildly tangy, but not seriously sour. The consistency of the refrigerated product should be such that it pours, with just a suggestion of gelling. If it is intended as a snack, it can be thicker.

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