Chutneys

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Chutneys

Chutneys
Chutneys

The first of this spicy duo is a fresh Hyderabadi chutney that is at its best when eaten right away. Pimentón and roasted red peppers add smoky piquancy to the second, which only improves over time

Ingredients

Makes about 21⁄4lb (1 kg)

Prep time: 15 minutes

Cooking time: 20 minutes

– 2lb (800g) cherry tomatoes.

– 1 tsp chili powder.

– 1 tsp ground turmeric.

– 2 garlic cloves, crushed to.

– a paste with a little salt.

– 1⁄2 cup vegetable oil, plus 3 tbsp.

– 2 tsp cumin seeds.

– 3 dried red chiles.

– 10 fresh or frozen curry leaves.

– (available at Indian markets).

Instructions

Step 1:
Savi’s fresh tomato chutney (pictured) Put the tomatoes, chili powder, turmeric, and garlic in a large stainless steel saucepan over medium heat. Bring to a simmer, and cook until the liquid evaporates—about 10 minutes. Add the 1⁄2 cup oil to the pan, and continue cooking until the oil rises to the top. Next, temper the spices by heating the extra oil in a small pan or wok over mediumhigh heat. When the oil is hot, add the cumin seeds, then the chiles, and finally the curry leaves. Once the chiles have turned dark red, empty the contents of the pan into the very quickly. Serve as part of an Indian meal or just as an excuse to spice up most things. It will keep in the refrigerator for up to 1 week.

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