-
Prep time
15 minutes
-
Cook time
50 minutes
-
Serves
6
Author Notes
This recipe can be made in advance, it's easy to scale up and is a crowd puller. Prepare the tomato chutney even a week or two in advance, buy rest of the ingredients and throw this recipe together after your friends arrive. —Annada Rathi
Continue After Advertisement
Ingredients
- Tomato chutney
-
8
medium roma tomatoes diced into 1/2" pieces
-
4
cloves garlic crushed
-
1 1/2 tablespoons
peeled, grated ginger
-
1/2 teaspoon
tamarind paste
-
1 tablespoon
cumin powder
-
1 teaspoon
fenugreek seeds
-
3 teaspoons
red chile powder
-
1 1/2 teaspoons
salt
-
6 tablespoons
vegetable oil
-
1/2 teaspoon
cumin seeds
-
1/2 teaspoon
black mustard seeds
-
3/4 teaspoon
turmeric powder
- Naan bites
-
4
pieces of Naan bread
-
1 cup
tomato chutney
-
1/2 cup
cream cheese
Directions
-
Toast fenugreek seeds in a dry skillet for 5-10 minutes. Grind them in a spice blender once cool.
-
Pour oil in a large - about 3 quart -, thick-bottomed pot and tune the heat to medium. Add cumin and mustard seeds. Once the seeds stop their popping and dancing, put turmeric powder, diced tomatoes, ginger and garlic.
-
Turn the heat down to low and let cook. Keep an eye and stir intermittently to avoid sticking to the pot. In about 30-35 minutes, tomatoes will start secreting oil.
-
Mix red chile powder, salt, tamarind paste, cumin and fenugreek powder into the tomato mixture. Stir well and let cook for 15 minutes. On cooling down, store this chutney in a dry, glass bottle. Stays well in the fridge for 3 weeks.
-
Just before serving, pre-heat oven at 300 degrees. Put naan pieces in the oven for 5-7 minutes.
-
Take out the naan pieces before they become toasty and spread cream cheese generously and tomato chutney. Cut into 2" x 2" pieces and serve to a crowd. (After spreading chutney and cutting into pieces, taste and decide if you like a heavy layer of the chutney or a light one and adjust accordingly.)
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.
See what other Food52ers are saying.