RED TOMATO CHUTNEY PRESERVE WITH SESAME SEEDS

Red Tomato Chutney Preserve with Sesame Seeds image

Number Of Ingredients 16

1 tablespoon sesame seeds, dry roasted (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons peanut oil
1 tablespoon black mustard seeds
2 tablespoons minced fresh curry leaves
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 tablespoon dried split pigeon peas (toor dal), sorted
1 cup finely chopped onion
2 tablespoons peeled and minced fresh ginger
1 tablespoon minced fresh garlic cloves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 large tomatoes, finely chopped
2 tablespoons distilled white vinegar

Steps:

1. Prepare the sesame seeds. Then, heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until the dals are golden, about 30 seconds. Add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger, garlic, and green chili peppers, stir 1 minute, then mix in the turmeric, salt, and asafoetida.2. Add the tomatoes and vinegar and cook until most of the juices evaporate and the chutney is semi-thick, 7 to 10 minutes. (It will continue to thicken as it cools.) Transfer to a serving dish, garnish with the sesame seeds, and serve hot or cold, or store in an airtight container in the refrigerator, about 1 year.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves