Sunday, April 7, 2013

Tomato Chutney & Two Rustic Pies

A bag of tomatoes and baby carrots came from my sister's garden. She's an avid gardener and produce from her garden is always welcome. We like to add tomatoes in everything and one tomato dish that I love to make is chutney. It's wonderful accompaniment to our flatbreads and with rice as well. As for the carrots, they'll go into crisp salads later.
Ingredients that go into making this dish
The mix of spices on the right is called "panch puran". The mixture consists of equal parts of fennel, cumin, mustard, fenugreek, and nigella seeds. 
Nearly done, here!

Ready to be served

Tomatoes (I used half and half of                500 grams
ordinary and cherry tomatoes) 

Mustard oil                                                about 3 tablespoons

Jaggery                                                     a small bowl

Panch puran                                               a quarter teaspoon

Indian bay-leaves/tejpatta                          3-4 (bruised so that the aroma is

Turmeric                                                     a quarter teaspoon

Salt to taste

Chilli powder                                             a teaspoon

Coriander powder                                       a tablespoon


  • Blanch and peel the tomatoes. Since I was using two different types, I did not blanch the cherry tomatoes. Slice them. The cherry ones need to be washed only.
  • Grate the jaggery and keep aside.
  • Heat the mustard oil in a pan.
  • When it comes to smoking point, add the panch puran and the bayleaves.
  • Stir, add a few sliced tomatoes and all the spices. Alternately you can sprinkle water without adding the tomatoes so that the spices won't burn.
  • Keep stirring then add the rest of the tomatoes. Keep cooking till the liquid nearly dries up. This will take between 10-12 minutes.
  • Add the grated jaggery. You can taste to see if it is sweet enough. Add a bit of salt as well.
  • For a more sweet and sour taste, add some tamarind, seeds and all.
To make the chutney more special, either soaked raisins, pitted dates, prunes, and apricots can be added. In which case you can cut down on the jaggery or sugar (whichever you are using) because of the natural sweetness of these ingredients.

And with some of the pastry dough from past pies, and still more cherry tomatoes to play around with, I thought about what I could fill up my rustic tarts with. Good that the French beans are still there, can't say they are going great guns but I had enough for a vegetable filling. There were left-overs in the fridge too, some mashed potatoes that I added with onions, some pepper, and a packet of Maggi masala. You're right, I don't waste a thing!;)

For my future posts, maybe I can work on these galettes and come up with more attractive fillings. Today it was more about using the cherry(ised) tomatoes!
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