Wednesday, January 31, 2024

Tomato Chutney

1 good-sized tomato chopped
3 sun-dried tomatoes packed in oil roughly chopped (optional)
1/2 large onion chopped
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 pinch hing (asafetida)
3 curry leaves, fresh or dried
1 tablespoon cilantro leaves, chopped
1/4 teaspoon turmeric
1/2 small green chili, chopped or 1 pinch of cayenne
1 teaspoon sugar

Heat a frying pan on medium-low heat add the oil, cumin, and mustard seeds.
When the seeds pop, add the hing, curry leaves, cilantro, turmeric, chili, and onions.
Saute until onions are translucent. Let cool slightly.
Add onion mixture to the blender along with the chopped tomatoes and sugar. Blend until well mixed.

Serve as a dip with pita bread, or a condiment with meat or vegetables, or even as a pizza sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad

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