The first of this spicy duo is a fresh Hyderabadi chutney that is at its best when eaten right away. Pimentón and roasted red peppers add smoky piquancy to the second, which only improves over time.
Makes about 21/4lb (1 kg) Prep time: 15 minutes Cooking time: 20 minutes
2lb (800g) cherry tomatoes 1 tsp chili powder
1 tsp ground turmeric
2 garlic cloves, crushed to a paste with a little salt
V2 cup vegetable oil, plus 3 tbsp
2 tsp cumin seeds
3 dried red chiles
10 fresh or frozen curry leaves (available at Indian markets)
Savi's fresh tomato chutney (pictured)
Put the tomatoes, chili powder, turmeric, and garlic in a large stainless steel saucepan over medium heat. Bring to a simmer, and cook until the liquid evaporates—about 10 minutes. Add the 1h cup oil to the pan, and continue cooking until the oil rises to the top. Next, temper the spices by heating the extra oil in a small pan or wok over mediumhigh heat. When the oil is hot, add the cumin seeds, then the chiles, and finally the curry leaves. Once the chiles have turned dark red, empty the contents of the pan into the tomato chutney. Mix well. Be careful, as the spices can burn very quickly. Serve as part of an Indian meal or just as an excuse to spice up most things. It will keep in the refrigerator for up to 1 week.
Makes about 3lb (1.5 kg)
Prep time: 40 minutes
Cooking time: 1-172 hours
21/4lb (1kg) ripe tomatoes, peeled, cored, and roughly chopped
1 large (9oz/250g) onion, roughly chopped
2 sweet red bell peppers, roasted, skinned, and coarsely chopped
2/3 cup demerara (raw) sugar
2 tsp salt
1 tsp pimentón picante (Spanish hot smoked paprika)
1/4 cups red wine vinegar
Tomato chutney with pimentón and red peppers
Put all the ingredients, except for the vinegar, in a large stainless steel saucepan. Cook over medium heat until the sugar starts to dissolve and coats the rest of the ingredients. Add the vinegar, and bring to a boil. Reduce the heat to a gentle simmer and cook for 1-1/2 hours, stirring from time to time, until the onions and peppers are very soft and the chutney is thick. Ladle into hot, sterilized jars with tight-fitting lids, seal straight away, and label (pp142-143). This chutney is perfect with grilled meats. Its flavors improve if allowed to mature before opening, and it will keep for up to 9 months when stored in a cool, dark place.
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