We had a huge tomato harvest this year. We made this chutney with a combination of the four varieties we grew – Beefsteak, Husky, Roma (pictured above) and Cherry. (See Green Tomatoes – two ways.)
The tomatoes can either be cooked on the stove top, or roasted for a more intense flavour.
When tomatoes are not in season, we make this with organic canned tomatoes. We cook them down for a long time until they reach the desired consistency.
For concentrated tomato pulp
Fill a five-litre pressure cooker container or heavy pan three-quarters full with chopped ripe tomatoes. Pressure cook on medium-low without adding water for 30 minutes or cook covered until the tomatoes break down and start releasing their juices. Strain the mixture overnight, keeping a container to trap the liquid. Use the liquid to cook lentils, soups or stews.
Use the pulp to make pasta sauce or chutney.
Or, cut the tomatoes into halves or quarters depending on the size. Line them cut side up on a parchment or silicone covered baking sheet and bake in a 375 C oven until they have shrunk considerably and are slightly charred at the edges.
You can slice the top quarter off a bulb of garlic, put it in foil, and place it alongside the tomatoes to roast.
(Makes about 4 cups)
3.5 cups of concentrated tomato pulp
1 clove garlic
1/2 inch piece of ginger
10 dates (without seeds)
**or 2 to 3 tablespoons of crushed jaggery
a raspberry-sized piece of tamarind or 1/4 tsp tamarind concentrate
Heat 1 tablespoon oil (preferably clear Indian sesame oil) in a pan, add
a big pinch of asfoetida (hing),
½ tsp kalonji (nigella seeds) and
1 tsp mustard seeds.
Wait for the mustard seeds to pop. Then add
3-4 finely chopped curry leaves,
½ tsp turmeric and
¾ to 1 tsp cayenne (chilli) powder to the mix, stir for ten seconds, add the tomato mixture.
Add salt to taste and bring to a boil on medium heat. Let it cook down to a spreadable consistency.
Meanwhile, toast ¾ tsp fenugreek seeds in a hot pan or for 12-15 seconds in the microwave. Crush it into a fine powder in a spice grinder or mortar and pestle.
Add it to the tomato chutney in the end. Stir, adjust seasonings, take off the flame.
Put it in sterilized jars, close the lids. Let them cool down and freeze/refrigerate.
Since we make a small quantities, we do not follow the procedures for canning.
To sterilise jars, run them through a dishwasher cycle and put them and just before using them, put the glass base in a microwave for a few seconds on HIGH.
Nutrition data for dates HERE.
Canning primer @ Tigers and Strawberries.
Tomato-Date Chutney @ Ahaar.