"Breaking my "no social media during family holidays" rule to thank the lovely Julie @thefeedfeed and her editors Sophia @fromthelandweliveon and Amisha @thejamlab my Tomato and Mejdool Date Chutney. "
Tomato And Date Chutney
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Feeds 4:
200gm ripe and red tomatoes
Half inch ginger
5-10 stoned mejdool dates
1 dry red chilli
Quarter cup white sugar
2 tbsp colourless flavourless oil
Roughly chop the tomatoes and grate the ginger. Bring the oil to heat in a small pot over a high heat.
When it starts sizzling, break in the red chilli and add the ginger. Sir fry for a few seconds until the ginger turns pale golden. Then add the tomatoes and cook on a high flame until they disintegrate.
Now add the sugar and dates and stir for another five minutes until the tomatoes take on a jam-like texture. Cool, store in an airtight container in the fridge for up to five days and enjoy. This freezez well in airtight containers too.
200gm ripe and red tomatoes
Half inch ginger
5-10 stoned mejdool dates
1 dry red chilli
Quarter cup white sugar
2 tbsp colourless flavourless oil
Roughly chop the tomatoes and grate the ginger. Bring the oil to heat in a small pot over a high heat.
When it starts sizzling, break in the red chilli and add the ginger. Sir fry for a few seconds until the ginger turns pale golden. Then add the tomatoes and cook on a high flame until they disintegrate.
Now add the sugar and dates and stir for another five minutes until the tomatoes take on a jam-like texture. Cool, store in an airtight container in the fridge for up to five days and enjoy. This freezez well in airtight containers too.