Showing posts with label Jamie Oliver. Show all posts
Showing posts with label Jamie Oliver. Show all posts

Sep 18, 2017

Jamie Oliver's Tomato & Garlic Chutney

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

This light and vibrant vegan tomato chutney is inspired by the spicy cuisine of Western India. The flavor is sweet and sour with a pleasant chilli kick. It's a great accompaniment to all sorts of foods and a fantastic way to use tomatoes when in season! Beautifully refreshing for a hot summer’s day and quite comforting with warm foods in winter.


Yes, it's another recipe for tomato chutney. Our tomato plants are still producing about a kilogram of tomatoes daily. So I've been looking for all sorts of great ways to enjoy them! "More vegetables = more healthy" - is my mantra.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,
Celebrity chef Jamie Oliver
A few weeks ago I was suffering through watching the famed British celebrity chef Jamie Oliver on a television cooking show. I'm more of a Team Nigella gal myself. I find Jamie annoyingly ditzy and dim much in the same vein as Gwyneth Paltrow. I do appreciate his emphasis on using ethically sourced, fresh ingredients though. Anyhow, Mr Oliver was attempting to prepare an Indian-style meal on the program. His rather imaginative idea of Indian food seems to always include fistfuls of fresh cilantro/dhania stirred in at the end of nearly EVERY dish. Curious, I ventured on to Mr Oliver's website and found this recipe.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Mr Oliver's tomato and garlic chutney was no exception to his cilantro/dhania fetish. A copious amount of cilantro/dhania was stirred in at the end of this recipe too. That presented a bit of a problem because during the steamy Monsoon season any tender, leafy green herb like coriander usually bolts or rots. But this week I harvested the first little scrawny bit of post-Monsoon cilantro/dhania which you see in the photo above! I hurriedly whipped this recipe up with tomatoes from our garden. I left out the sugar from the original recipe as my Kashmiri clan likes their tomatoes on the sour side. I also added a little cumin and used Kashmiri mirch for the chili powder for extra flavor. 
My Indian husband declared this the best tomato chutney yet! 
So there you have it. Authenticity be darned- this is good stuff! I you'd like less heat in your chutney try using a smoky paprika, for more heat use cayenne/degi mirch. In place of the sugar I've also tried tamarind paste which augments the sweet and sour notes of the tomatoes beautifully. Anyway you choose to make this twice cooked garlicky blend of tomatoes and cilantro/dhania it's delicious!

Ingredients:
8 garlic/lahsun cloves, peeled
8 tomatoes, roughly chopped
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika powder)
1 tsp salt
3/4 C  water
2 TBS cooking oil
pinch of asafoetida/hing (optional)
1 tsp black mustard seeds/rai
1 tsp cumin seeds/jeera (optional)
1½ teaspoons granulated sugar or 1 teaspoon tamarind paste (optional)
1/3 C fresh coriander/dhania leaves, finely chopped

Here's what to do:
1) Put garlic cloves, tomatoes, one teaspoon salt, Kashmiri mirch, and 3/4 C water in a pan. Bring to a simmer, then cover and cook over a low heat for 15 minutes. Take the pan off the heat and leave to cool.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

2) When cooled transfer the contents of the pan to a blender and blend the mixture to a paste.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

3) Heat the oil in pan set over a low heat for about 7 minutes or until oil is fragrant but not smoking. Add the asafoetida, mustard seeds, and cumin seeds.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

4) When the seeds begin to pop, add the blended tomato mixture. Be careful as the mixture might splatter when it hits the hot oil. Cook over a low heat for 15–20 minutes until the mixture becomes a thick paste.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

5) Stir the chopped cilantro/dhania and sugar (if using) into fried mixture and mix well. Leave the chutney to cool a little before serving. This chutney will keep refrigerated in an airtight container for up to 3 days.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Helpful hints:
I often leave out the asafoetida/hing as I find it really isn't noticeable competing with 8 cloves of garlic.
Related Posts Plugin for WordPress, Blogger...

Printfriendly