This quick, easy chutney is incredible with homegrown summer tomatoes. You can also substitute plums for a sweet-spicy variation.
|1||medium||onion, rated fine*|
|1||2-inch piece||ginger, grated fine*|
|1–2||green chilies, split in half**|
|1 1/2||teaspoons||ground coriander|
|1/2||teaspoon||red chili powder|
|1/4||teaspoon||freshly ground black pepper|
|1||heaping tablespoon||brown sugar|
|* You can grate the onions by hand, or use a food processor. The goal is to achieve a paste-like consistency.** Use Serrano or Thai chilies. Add 1–2 more chilies if you like your chutney super-hot.
***Leave the whole bay leaves in the chutney.
- Heat the vegetable oil in a skillet set over medium-high heat. When it sizzles, add the onions, sprinkle with salt, and cook until golden.
- Add the crushed garlic and ginger and cook for one minute.
- Add the green chilies and bay leaves and cook for 30 seconds.
- Add the coriander, cumin, turmeric, chili powder, and black pepper. Mix well.
- Add the tomatoes, sprinkle with the brown sugar, and mix well.
- Cook on a slow simmer for 10 minutes.
- Remove from the heat and cool to room temperature. Place in an airtight container and refrigerate. This will keep several days.
with Home Chef India, Leela Manilal.