Tomato Chutney

The kitchen in our home in Alleppey-well it was the “hearth of our home”!Mother was always busy-trying to keep pace with the hectic schedule of my too-dedicated Surgeon father, me - a young resident who never had time for anything and my siblings.Kamalaxiamma was the Executive Chef.She would stand arms akimbo and would make sure things were done her way..My Mother- she was treated like the Sous Chef!We loved every bit of Kamalaxi’s cooking-the fish curries with the red fat plump Kerala rice. The kaalans, pacchadis and more.She would never understand why coconut, curry patta and mustard seeds weren’t part of Mother’s Punjabi cooking….
Arhar dal,chawal and tomato chutney-in all it’s simplicity were our favourites.Kamlaxi would have the chutney made no other way other than adding the mustard seeds and saunf powder to it.Well she called the shots.And it tasted great that way.So it became a “family” recipe.

Tomato Chutney

10 tomatoes, put in boiling water for less than a minute, removed with a slotted spoon, cooled, peeled and diced. Keep aside.
2 onions diced very finely
6 cloves garlic, crushed
4 green chillies chopped
2 tablespoons sugar
Saunf powder ½ teaspoon
Red chilli powder 1 teaspoon
Black mustard seeds ½ teaspoon
Turmeric ½ teaspoon
Salt
Green coriander chopped, a little
Oil 4 tablespoons

Heat oil in a heavy bottomed pan, add the mustard seeds. When they crackle, add the garlic, and when slightly brown, add the chopped onion. Sauté till they are soft and translucent. Put in the turmeric. Add the chopped tomatoes and green chillies,red chilli powder,saunf and salt. Let it cook on low heat till almost all the water evaporates. Fold in the sugar. Cook for a few minutes. Garnish with green coriander.