Raised in Banglore, India, Jagruti shares her favourite tomato and red pepper chutney recipe. Jagruti invented this herself, designed to be quick, easy and versatile, made with very few ingredients. She likes to eat it with paratha, pakora, roti and even spread in sandwiches!
Ingredients: [To make 1 cup] 1 tsp oil 1 large tomato, chopped 1 red pepper, chopped 1 clove garlic, chopped 1 tsp chilli powder 1/4 tsp turmeric powder 2 tsp brown sugar or honey Salt to taste To temper: 2 tsp oil 1/2 tsp mustard seeds 2 pinches of hing (asafoetida) 1 dry red chilli A few curry leaves
Method: 1. Heat a medium-sized pan, add the oil, tomato, red pepper, garlic, chilli powder, turmeric powder, sugar and salt. 2. Cook for about 5 minutes on a low-medium heat. 3. Let it cool for a little bit. 4. Transfer this mixture into the blender, and blend to a coarse paste. 5. Transfer chutney into a serving bowl. If it is too thick, add a little water. Tempering:
1. Heat small saucepan, add oil, mustard seeds, hing (savoury flavour enhancer), red chilli, curry leaves and cook until the mustard seeds crackle.
2. Pour this over the prepared chutney and serve.