Red Chutney (savoury Dip)

CREDITS

Rec credit: @when_ruhana_cooks
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INGREDIENTS

700ml All Gold tomato sauce (ketchup)4 tablespoon sugar1-2 teaspoon salt2-4 tablespoon Kashmiri chilli powder2 tablespoon red chilli flakes100g aamli (tamarind) block½ cup white vinegar½ cup water½ cup oil2 tablespoon Methi (Fenugreek) masala (pickle/atchaar spice)1 teaspoon rai (black mustard) seeds2 tablespoon tal (sesame seeds) (sesame seeds)2 stems limrie (curry leaves)1 tablespoon crushed garlic2 dried red chillies (optional)2 tablespoon apricot jam (or to taste)

METHOD

1. Soak the tamarind block in vinegar and water.2. When softened, strain and add to tomato sauce.3. Add in salt, sugar, chilli powder and chilli flakes.4. Heat oil on med -low heat. Add sesame seeds, curry leaves, mustard seeds, metgi masala, garlic and dried chillies. Braise until sesame is lightly golden and leaves are fragrant, not burning Methi (Fenugreek) masala.5. Add this to tomato mixture and mix in well.6. Taste, if too tangy, add in jam.7. If not hot enough, add in more chilli powder.8. Leave to cool. Bottle and refrigerate.
Note: Chutney is freezer suitable if kept in an airtight container.Every Methi (Fenugreek) masala is different, some may be more salty or strong than others, so do not add all the salt at once. Rather taste towards the end. #whenruhanacooks#ramadaanserieswithruhana#mamataughtmewellrecipes

POSTED ON

05 Apr 2017

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