Srila Prabhupada's Simple Tomato Chutney

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Vegan
Ekadasi

Srila Prabhupada gave the instructions and ingredients for this classic variation of cooked tomato chutney in the spring of 1977, in Hrishikesh. Adjust the sweetener, chili, and salt to taste.

1/2 tablespoon ghee or vegetable oil
2 dried whole red chili pods, broken into small bits
1/3-inch to 1-inch square piece of peeled fresh ginger root, finely minced or sliced julienne style
1 teaspoon Black mustard seeds
1 1/2 lbs firm ripe tomatoes, cut into chunks
1/2 teaspoon salt
3 tablespoon brown sugar or equivalent sweetener
1/3 cup water

1. Heat the ghee or vegetable oil in a 2 ½- to 3-quart saucepan (nonstick cookware is ideal) over a medium flame until it is hot. Toss in the chili pod bits, ginger root, and black mustard seeds, and fry until the seeds crackle, sputter, and pop.
2. Immediately drop in the tomatoes and stir-fry for 4 or 5 minutes. Add the remaining ingredients, reduce the flame to low, and simmer, stirring occasionally, for 40 to 60 minutes, or until the chutney has thickened to the desired texture.
3. Remove the saucepan from the flame and allow the chutney to cool to room temperature before offering to Krsna.

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