- 4 large tomatoes
- about 2 cm ginger root (about 0.8 inch)
- 1 small chili pepper
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 2 cloves
- 4 black peppercorns
- salt to taste
- neutral oil (such as sunflower oil)
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized sauce pan
- wooden spoon
Preparation — 10 minutes
Rinse the tomatoes, remove the hard parts and chop into chunks. Peel and finely chop the ginger root, the larger the pieces will be the longer it has to cook. Remove the seeds of the chili for a milder version and chop the chili into chunks.
Finishing the tomato-tamarind chutney — 30 minutes
Heat a bit of neutral oil in a medium-sized sauce pan and sauté the garlic and chili pepper for a few minutes. Crush the peppercorns and add those along with the cloves to the pan. Also add the tamarind paste and brown sugar. After a few minutes you can also add the tomato chunks and turn down the heat. Let it simmer for about 20 minutes on low heat, until the ginger has softened and the tomatoes are completely broken apart.
Blend the sauce, the best way is using a blender but an immersion blender can work too. If the chutney doesn’t have the desired thickness, maybe the tomatoes were very juicy, you can reduce it some more on low heat. Season with salt and serve with some samosas!