South Indian Tomato Chutney Recipes

TALLEGIO TOASTS WITH SOUTH INDIAN TOMATO CHUTNEY

Tallegio Toasts with South Indian Tomato Chutney image

Provided by Aarti Sequeira

Time 35m

Yield 18 to 24 toasts (depending on size of baguette)

Number Of Ingredients 13

Ingredients

2 pints cherry tomatoes
1 shallot, minced
1 clove garlic, minced
1/4 cup malt vinegar
1/4 cup water
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon brown sugar
1 tablespoon olive oil
1 heaping teaspoon black or brown mustard seeds
1 heaping teaspoon cumin seeds
1 large wedge Tallegio cheese (about 10 to 12-ounces)
1 French baguette

Steps:

Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.
Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!

SOUTH INDIAN TOMATO CHUTNEY

South Indian Tomato Chutney image

Number Of Ingredients 15

Ingredients

1 teaspoon Tamarind Paste
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal), sorted
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1/2 teaspoon black peppercorn
1/4 cup peanut oil
1 teaspoon black mustard seeds
1 teaspoon dried curry leaves
2 to 3 whole dried red chili peppers, such as chile de arbol
2 cloves large fresh garlic, minced
1/2 cup finely chopped red onion
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt or to taste
1 (12-ounce) can tomato paste

Steps:

1. Prepare the tamarind paste. Then, in a spice or coffee grinder, grind together coriander and cumin seeds, dals, and peppercorns to make a fine powder.2. Heat the oil in a small nonstick saucepan over medium heat and add the mustard seeds, curry leaves, and red chili peppers they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the garlic and onions, stir a few seconds, then add the ground spice and dal mixture, cayenne pepper, and salt and cook, stirring, another 2 minutes.3. Add the tomato sauce and tamarind paste, cover the pan, reduce the heat to low, and cook, stirring occasionally, until the chutney is thick and fragrant and reduced to about 1 cup, about 20 minutes. Let cool, then serve immediately, refrigerate about 2 months or freeze about 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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