Subject: Tamatar Chutney
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 26 2000 - 03:39:18 EST
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F O O D F U N N Y
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Thanks to reader Nausheen Khan (who seems to be stealing jokes from
5-year-olds) for these food funnies:
Q: Why did the man stare at the can of orange juice?
A: Because it said "concentrate."
Q: What do you get when you put three ducks in a box?
A: A box of quackers.
Q: What do cats call mice on skateboards?
A: Meals on Wheels.
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T O D A Y ' S R E C I P E
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No Indian Feast would be complete without at least one chutney, and
this is how we wrap up this week's theme. This Indian "salsa" freezes
well, so you might consider making a double or triple batch.
Tamatar Chutney (Spicy Tomato Chutney)
1/4 cup (60 ml) vegetable oil
1/2 tsp (2 ml) cumin seeds
6 - 8 cloves garlic, coarsely chopped
4 - 6 green chilies, halved and seeded
1 lb (450 g) ripe tomatoes, coarsely chopped
1 tsp (5 ml) paprika
Cayenne pepper to taste
Salt to taste
Heat the oil in a skillet over high heat. Add the cumin seeds and fry
for 10 seconds. Add the garlic and halved chilies and cook for 1
minute. Add the remaining ingredients and stir to combine. Reduce
the heat and simmer uncovered for 1 hour, stirring occasionally, until
the tomatoes are reduced to a thick paste and the oil has separated.
Cool and serve at room temperature. Will keep covered and
refrigerated for 1 week, and frozen for several months. Makes about 1
cup (250 ml)
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