Apart from that, I have this bad habit of scribbling on 'pages' which find themselves in my easy grasp when on the phone, but annoyingly disappear when I actively hunt for them and reappear when I least expect and the places where 'I swear' I did not keep it in.
So anyway, this 'page' with the tomato chutney scribbled on it with various other things among a few telephone numbers and doodles and my name in various fonts, found itself cadging for my attention once again.
Firstly, the Origin of this recipe is Orissa / Bengal. They use 'Panch Phoron' which is a mix of equal parts whole cumin (jeera), fennel(saunf), fenugreek(methi seeds), nigella(kalonji), and mustard seeds (rai). Looks like this
These 5 different tastes blend to give the chutney a twist in the taste!
For the Chutney, you need:
4 Tomatoes ( Medium size)
4 no. Dates
1 Tbsp Oil
1/2 tsp Panch Phoron
1 Dry Red chilly
Few curry leaves
1/4 tsp. Turmeric Sugar (to taste, I used 1 tsp.)
Salt to taste
1/2 tbsp Cumin seeds
2-3 Dry red chilies (+/- to taste)
Do the preparation. Assemble all the ingredients
Chop the tomatoes.
Add the Panch Phoron.
After it sizzles , pops, sputters, add the red chilly and curry leaves and saute for half a minute.
Add the chopped tomatoes and mix well.
Add the turmeric and salt. Cook till soft.
Add the dates and sugar. Mix and cook fo a couple of mins (till the dates soften)
For the Garnishing:
DRY roast the cumin and red chilly.
Cool and grind it or pound, using a mortar and pestle to a rough powder.
Add this to the chutney after it is fully cooked.
Serve as an accompaniment to daal-rice, roti - subzi.