Sweet Tomato Chutney: Traditional U P Recipe

An enduring favourite one would like to have on a day-to-day basis,  would be the vegetarian food from eastern India, Bihar and Uttar Pradesh. The privilege of having friends from Varanasi and Bihar provides one the shameless opportunity to indulge in this. At other times, one drools over recipes like this, Tamatar Ki Meeti Chutney! Sangeeta has made it easy for you to make it at home!:-)

This went with a tiny batch of samosa's: after a long time. Allright, after our summer trip to India, the first time. Fried snacks are rare,  but this was made for a friend,  and seemed perfect for the weather. This goes to Priya's Bookmarked Recipes-Every Tuesday.

Ingredients

3  medium-sized tart tomatoes, roughly chopped

1tbsp finely chopped Ginger

3-4 dried red chillies, broken

1 tsp Fennel/ Saunf/ Perun-jeerakam

1/4 tsp Nigella Seeds/ Onion Seeds

1/4 tsp mustard seeds

1/2 tsp Fenugreek Seeds

3  1/2 chunks of Indian Jaggery = translates roughly to about 1 1/2 tbsps to each chunk

Salt

Water to just cover the chopped tomatoes

Method

Heat 2 tbps of Oil

Temper mustard seeds, the Red Chillies, Fennel, Nigella seeds and Fenugreek seeds

Immediately turn the heat to medium

Add the finely chopped ginger

Saute for about 3-4 minutes without burning

Add the chopped tomatoes

Add water and salt

Cook until the tomatoes break down

Add the Jaggery Cubes and cook until it reduces/ is of a sauce-consistency

Add water according to the consistency you desire.

Serve with pooris/puris, chappathis or parantha's.

Serve it with other stuffed snacks like Samosas or Kachoris too.