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I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.

 

In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

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Whizz until purée like about 2 minutes.

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In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

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Quickly cover the pan to prevent escape and sizzle for a minute.

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Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

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Fry until golden, another minute or so.

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Throw in about 20 curry leaves. These splatter so cover the pan again. 

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Lower the heat and add the  blender contents.

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Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.IMG_3598.thumb.JPG.4ceb58113ffd0c17be1fd8100e6e228f.JPG

 

Ta da !

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THANK YOU.  That looks lovely and pretty straight forward.

(7 chilies!  wow, I think I will start with 3)

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Hello again Sartoric, 

I wanted to share a version of this that contains onions and garlic. My friend makes the chutney with a tadka of mustard, chana daal, onions, garlic and fenugreek. To that she adds chopped tomatoes that have been doused with vinegar for a few hours. Turmeric coriander powder with amazing amounts of red chili powder, and then she pressure cooks the whole thing. Then purees it and cooks till its very thick. 

There is so much red chili powder in her recipe that it would bring flames out of my ears! Thats because she is from Andhra Pradesh where they enjoy a level of heat that is super high. But it grows on you somehow. The first time you take this chutney you pretty much stop at a tiny fingertip lick. But then you crave it. It takes me forever to finish the sample she gives me but I hopefully wait with amazing taste memories for the next installment. I have never been able to reproduce her mother-in-law’s version. It was THAT good!

Bhukhhad

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Blue_Dolphin

thank you for posting that comment about Suvir Saran’s recipe. It took me to a whole new thread that I am enjoying a lot! 

Did anyone who made the recipe ever post pictures? I want to see those please

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19 minutes ago, Bhukhhad said:

Blue_Dolphin

thank you for posting that comment about Suvir Saran’s recipe. It took me to a whole new thread that I am enjoying a lot! 

Did anyone who made the recipe ever post pictures? I want to see those please

 

I didn't do nice step-by-step photos like @sartoric did above and I think some of the photos in that original thread have been lost but here's the finished product of a batch I made from Suvir Saran's recipe:

 

On 9/22/2016 at 8:14 AM, blue_dolphin said:

Yesterday, 8 lbs of tomatoes became 8 half pint jars of tomato chutney:

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