Various kinds of chutneys and condiments form an integral part of our meal plan. While earlier I would pick them up off the shelves , now I like to make some at home. Home made condiments and chutneys, sans the load of preservatives make for a fresh and healthy accompaniment to any meal. Like I made this very Spicy Tomato Chutney. We Bengalis love our sweet tomato chutney , that is a match made in heaven along with polao – mangsho – a celebration staple. I mean my birthday lunches would not be complete without this combo while growing up. And till date nobody makes Polao like Maa does! The one that I made here is a spicy version quite unlike the sweet one and goes well with a simple meal of dal – chawal. It goes extremely well with cheese and crackers or even some crudités. A perfect party appetizer I would say.
These beautiful jars that you see in the picture above are a gift from Better Butter. Well now if you still haven’t heard of them , let me tell u a bit. Better Butter is a one stop platform for food lovers – be it people who love to cook, or people who love to eat and food bloggers , its an extensive website comprising of recipes that have been tried and tested and then shared by people all across. I was approached by them to be a part of this initiative and I was only too happy to accept. It only meant that my scope of sharing my love for food to extend.Its a great way to learn and share for me.
Thank you Better Butter once again for these thoughtful gifts, they are perfect to store my home made chutneys and condiments. You can find them on Facebook here . The pineapple relish recipe is something like a family recipe that I make often can be found here
- Tomatoes - 6 large - roughly chopped
- Coriander leaves - a bunch - chopped
- Dried red chillies - 6-8 - adjust acc to taste
- Mustard seeds - 1 tbsp.
- Onions - 1 large - roughly chopped
- Garlic cloves - 4-5 cloves - pounded
- Olive oil - 2 tbsp.
- Salt - to taste
- Sugar - 1 tsp
- In a pan, heat the olive oil, splutter the mustard seeds, sauté the garlic and onion till transluscent.
- Tip in the chopped tomatoes and coriander.
- Add the dried red chillies, salt and sugar.
- Cover the pan and let it cook till everything is mushy.
- Remove from heat and let it cool.
- Grind into a coarse paste and store in a glass jar.
- This stays well in the fridge for almost a month.