Tomato Chutney with Nigella Seeds
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
"Nigella seeds are the star of this chutney. With a pleasant oniony flavor, nigella seeds are perfect in vinaigrettes, tadkas, flat breads and parathas. These black seeds not only ornament the vermilion landscape of this chutney but also infuse it with an aromatic flavor, that lingers on the palate with a pleasant aftertaste. This chutney complements any bread, leavened or unleavened and flavored rice."
Author:Annada Rathi
Ingredients
2 Tbsp vegetable oil
-
½ tsp black mustard seeds
-
¼ tsp cumin seeds
-
¼ tsp turmeric
1 Tbsp peeled, grated ginger
1 Thai chile pepper sliced (optional)
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1 tsp nigella seeds
3 cups tomatoes on the vine diced into ½” pieces
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½ tsp Kashmiri chili powder (optional)
¾ tsp salt
1 tsp sugar
Directions
Heat oil in a thick-bottom sauté pan at high heat. Add mustard and cumin seeds after two minutes. The seeds will start popping and sizzling.
Once the seeds stop popping, reduce the heat to medium and add turmeric, ginger, Thai chile peppers and nigella seeds.
Follow up with diced tomatoes, red chile powder, sugar and salt. If you are not fond of heat, skip the peppers and red chile powder. There are enough flavor goodies in this chutney.
Let cook for 30-35 minutes or till the mixture starts secreting oil.
Store in a clean glass container after the chutney cools down. It will last for a week in the fridge.
Recipe Note
Apply this chutney generously on a bagel slathered with cream cheese. Or eat with warm pita bread for a light lunch.
Supermarket
Fair Trade