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Author Notes: Karmely helped teach me this chutney in our kitchen. She used to make this chutney when she was working as a cook in a Church Kusheena (Kitchen) near to her home, and it is so popular among priests in that church. This chutney can accompany lamp biryany or vegetable Pulave. Or a chicken or beef rost. It is very easy to make, and keeps well. A friend of mine from the USA told me he made this recipe with fresh cranberries instead of tomatoes. In Kerala (India) we dint have fresh cranberries, canned cranberries is not good for making this Chutney. —pauljoseph
- 1 pound Red Tomato OR fresh cranberries
- 1/2 cup White Vinegar
- 2 teaspoons Black mustard seed
- 2 teaspoons Cumin
- 2 teaspoons Chilly powder
- 1 piece Garlic Pod
- 2'' pieces Ginger
- 1/2 teaspoon Fenugreek seeds roasted and powdered
- 1/2 cup Sesame Oil
- 1/2 cup Sugar
- 2 teaspoons Salt
- • Skin and chop the tomatoes after blanching. • Roast and powder the fenugreek seeds (fry in an iron pan without oil, or bake the seeds) • Grind to a paste all ingredients except the chopped tomato, oil, sugar and salt. • Heat oil, add the paste and continue cooking on very low flame for 20 minutes or till the mixture dries out • Add the chopped tomatoes and cook for a further 30 minutes, till the moisture evaporates. • Add salt and sugar, leave on heat for a few more minutes. • Let to cool for 24hours before bottling.
- This recipe was entered in the contest for Your Best Cranberry Sauce