A Bright-Tasting Chutney of Carrot and Tomato Recipe

Name: A Bright-Tasting Chutney of Carrot and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tamarind pulp (available from health-food shops and Indian markets) 2 tablespoons; carrots 4 good-sized, scrubbed or peeled; vegetable oil 2 tablespoons; garlic 2 cloves, crushed; black mustard seeds half a teaspoon; hot red or green chiles 2 small, finely chopped; tomatoes 6 small-medium, cut into quarters; palm sugar (jaggery) or brown sugar 2 tablespoons; spirit vinegar (at least 5 percent acidity) a tablespoon; green cardamom pods 6

Servings: persons

tamarind pulp (available from health-food shops and Indian markets) 2 tablespoons
carrots 4 good-sized, scrubbed or peeled
vegetable oil 2 tablespoons
garlic 2 cloves, crushed
black mustard seeds half a teaspoon
hot red or green chiles 2 small, finely chopped
tomatoes 6 small-medium, cut into quarters
palm sugar (jaggery) or brown sugar 2 tablespoons
spirit vinegar (at least 5 percent acidity) a tablespoon
green cardamom pods 6

1
Cover the tamarind pulp with a scant 1/2 cup (100ml) boiling water, smash the brown, datelike goo into the water with a fork or spoon and leave it for twenty minutes.
2
Push the softened paste and its liquid through a small sieve (I use a tea strainer) with the back of a spoon.
3
Discard the seeds and solids.
4
Cut the carrots into thin, almost hairlike strips.
5
The simplest way to do this is with an attachment disk of a food processor (the one you might use for coleslaw, say).
6
Warm the vegetable oil in a saucepan, then add the garlic.
7
Add the mustard seeds and let them cook for a minute or two until they pop, then add the chiles.
8
Once the chiles have started to soften, a matter of a minute or two, stir in the carrots and continue to cook for three or four minutes.
9
Add the tomatoes; palm sugar; tamarind liquid; the vinegar; the whole cardamoms, lightly crushed (you just want the pods to open and the seeds to be revealed); and a grinding of salt.
10
Continue cooking gently for ten minutes, until the carrots are showing signs of tenderness; I think they should be still a little crunchy.
11
The chutney will keep in the fridge, sealed in a canning jar, for a few days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: tamarind pulp (available from health-food shops and Indian markets) 2 tablespoons, carrots 4 good-sized, scrubbed or peeled, vegetable oil 2 tablespoons, garlic 2 cloves, crushed, and more.

Yes, A Bright-Tasting Chutney of Carrot and Tomato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Bright-Tasting Chutney of Carrot and Tomato

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