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Tamatar chutni
Tomato chutney

Although tomato chutney may look like ketchup, it tastes a lot better. Besides, ketchup cant be offered to Lord Ka, 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
5 cloves
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.