Although tomato chutney may look like ketchup, it tastes a lot better.
Besides, ketchup can’t be offered to Lord Kåñëa, or eaten by devotees,
because it contains vinegar and onions, which according to the Vedas
increase the quality of ignorance.
Preparation and cooking time: 40 - 50 min
8 ripe tomatoes
4 tablespoon water
2 tablespoon ghee
2 teaspoon black mustard seeds
2 or 3 fresh chillies, minced
2 bay leaves
1 cinnamon stick, 2 inches (5 cm) long
1 teaspoon cumin seeds
2 teaspoon ground coriander
1 tablespoon grated fresh ginger
1 pinch asafoetida
1 teaspoon salt
4 tablespoon brown sugar
Blanch the tomatoes, puree them with 4 tablespoons of water, and
set them aside. In a medium-sized saucepan, heat the ghee over medium heat
and toss in the mustard seeds. Cover the pan. When the mustard seeds stop
sputtering, stir-fry the next six spices and the ginger for 1 minute. Put
the tomatoes in the saucepan with the asafoetida and salt. Mix with a
wooden spoon, and cook uncovered over low heat for 20 - 30 minutes. Stir
occasionally at first, then more often as the chutney thickens, until
there is hardly any liquid in the pot.
Now stir in the sugar and raise the heat. With a quicker motion stir the
chutney for 5 minutes more, or until it has thickened to the consistency
of thick tomato sauce. Discard the cloves, bay leaves, and cinnamon stick.
Transfer the chutney into a bowl and serve at room temperature with a meal
or as a dip for savories.