mitzireddy

Bit of a shocker last night seeing Marion going home in Masterchef Australia losing to Aaron in the Satay sauce cook off. It’s given me the idea of posting this recipe for a spicy sweet and tangy tomato chutney that is usually served with savouries like samoosas, chilli bites, vadas, puri pattas etc. as a dipping sauce in most Indian homes. There are numerous chutney or dipping sauce recipes (some of which I will be posting in the future) but the most popular is the tomato chutney.

I have always purchased the readymade variety from the Indian specialist shops – the recipes that I had for making this sauce from scratch was very time consuming until I came across this very easy recipe. The tanginess of the sauce is very finger licking.

SPICY SWEET AND TANGY TOMATO CHUTNEY/ DIPPING SAUCE

1 bottle tomato sauce – all gold

1 bottle cross Blackwell chilli sauce

1 bottle Mrs balls original chutney

Mix together the first 3 ingredients in a saucepan.

2 Tablespoon oil

1 Tablespoon mustard seeds

1 Tablespoon cumin seeds

1 Tablespoon sesame seeds

1 teaspoon green masala (can be increased according to taste)

1 Tablespoon garlic, crushed

1 Tablespoon methi masala (can be increased according to taste)

2 sprig of curry leaves

Salt to taste.

Fry the mustard seeds, sesame seed, green masala, garlic, methi masala, cumin, curry leaves and oil for about a minute.

Use brown vinegar to clean out the bottles and add to the frying spices.

Pour over sauce and mix well.

Season with salt to taste.

Bottle and refrigerate – can be used immediately but tastes better the next day as the flavours set in.