Hot and Spicy Hyderabadi Tomato Chutney

Cooking Discussions Cooking, Cookbooks, Ingredients
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Thank you @small_h! Do you make it a lot? Is there a recipe you use?

Here’s what Padma says. Not quite the same thing, but “cooked down enough that it doesn’t slide”.

Another recipe

I noticed many include curry leaves, which I will definitely try, “asafoetida (hing)” and this one includes “urad dal (split husked black gram)”.

“On low heat, fry the urad dal till the lentils starts turning a maroonish brown”

Is the urad dal for flavor or texture? What does it mean to “temper” with regard to basic spices?

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I didn’t have a particular dish in mind, just that recipe direction, which I’ve seen frequently. I defer to the more experienced cooks of Indian food for recommendations.

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Toasted/fried/roasted Dals in small quantities add both Flavor and Texture. They do soften as time passes assuming there is Liquid involved.
Tempering is frying Aromatics (Spices, Dal, Chilis, Garlic) in Oil or Ghee that is added to the dish. It is also called a Tadka, Bagari or Chownk

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Yes, both. (Don’t go past golden, or you’ll end up with burnt dal because golden to brown is a few seconds.)

Mustard seeds pop, cumin seeds brown but don’t pop. Asafoetida first, anything wet last (curry leaves, garlic, onions).

https://www.thekitchn.com/tempering-spices-23051619

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Thanks all! I love the idea of using my Turkish coffee pot for tempering !

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You can use a small fry pan or saucepan or anything else. You only need a separate pot if it’s a final tempering — otherwise just do it in the cooking pot.

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Okay…But I want to use my Turkish coffee pot! :grin:

Yesterday my family came in to the kitchen to prepare snacks just as I was frying the spices for another batch of tomato chutney :face_with_raised_eyebrow:. I thought I had it down, and didn’t have everything set up, and I forgot the dried chilies! I fried them in a separate pan, and added them while frying the tomatoes…then realized I’d also forgotten the tumeric. :person_facepalming:t5:.

Oh well.

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