Page 166 - 2016TOHCookbook

Tomato Chutney
Suvir Saran
SUVIR SARAN has nurtured a lifelong passion for the traditional flavors of Indian cooking, which has led him to become an accomplished chef, cookbook author, educator and organic farmer. Saran’s approachable and informed style has helped to demystify Indian cuisine in America and ultimately formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking. Suvir is chairman of Asian Culinary Studies for the Culinary Institute of America and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists.
INGREDIENTS
Serves 4 to 6
1 tablespoon canola oil
2 to 3 curry leaves
1 tablespoon mustard seeds
1 1⁄2 teaspoons cumin seeds
1⁄2 teaspoon dried chiles
1⁄2 yellow onion, thinly sliced
1⁄2 teaspoon ground turmeric
2 pounds tomatoes, chopped and lightly mashed 1⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon sambar powder
PREPARATION
1. Heat the oil in a large pot or skillet over medium-high heat. Add the curry leaves, mustard seeds, cumin seeds and chiles. Cook until the cumin seeds are browned, about 2 minutes.
2. Add the onion and cook until lightly browned and softened, about 10 minutes, stirring occasionally. Add the turmeric and cook until the chilies darken, about 1 to 2 minutes.
3. Add the tomatoes, salt, cayenne and sambar powder and cook for 10 minutes, stirring occasionally. Lower the heat to medium and cook until the chutney is thick and jam-like, stirring occasionally.
4. Taste for seasoning and let cool. Transfer to a covered plastic container and refrigerate for up to 1 week.
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