Posted by fourclankitchen on September 30, 2012
I am still in condiment mode because summer is ending and the last of the summer’s goodies are slowly disappearing from the market. I found this recipe for Indian style preserved tomatoes on Indian Simmer, a very nice blog. I made these pickles last month and thought they had a wonderful flavor, but they were oily and terribly salty (which you would sort of need if you kept these pickles around for a year at room temperature). But after I ate these pickles on everything from toast to rice, I got to thinking that you could actually very easily tweak this into a dip or chutney. All I really did was to reduce the salt and the oil. Also I added ginger. So here goes.
2 pounds tomatoes, coarsely processed in the food processor (I used sungold, but any type of tomato will do)
1″ ginger, coarsely chopped
6 cloves of garlic, peeled
6 fresno/serrano peppers (scale down to anaheims if these are too hot for your taste), coarsely chopped
3 tsp. panch phoran mix (use 1 tsp fennel seeds, 1 tsp brown mustard seeds, 1 tsp cumin seeds)
2 tbs. oil
6-10 curry leaves (leave out if you don’t have it)
large pinch asafoetida (hing)
salt to taste
2. Heat the oil till shimmering. Add the panch phoran seeds till they start to sputter (overdoing this will cause the Nigella seeds to burn-not a good thing). Add the hing, the curry leaves, and the garlic paste till you smell a heavenly aroma. This should take about a min on medium high flame (your are just getting rid of the raw garlic smell)
3. Add the tomatoes and cook till they release the oil and tomato liquid has evaporated (depending on how high you have the falme this should take 1- 1/2 hours)
4. Cool, place in a glass or plastic container and store in the fridge.
5. Eat for breakfast, lunch and dinner.