A Bright-Tasting Chutney of Carrot and Tomato

Name: A Bright-Tasting Chutney of Carrot and Tomato
Yield: makes 1 large jar
Ingredients: tamarind pulp (available from health-food shops and Indian markets) – 2 tablespoons; carrots – 4 good-sized, scrubbed or peeled; vegetable oil – 2 tablespoons; garlic – 2 cloves, crushed; black mustard seeds – half a teaspoon; hot red or green chiles – 2 small, finely chopped; tomatoes – 6 small-medium, cut into quarters; palm sugar (jaggery) or brown sugar – 2 tablespoons; spirit vinegar (at least 5 percent acidity) – a tablespoon; green cardamom pods – 6

December 14, 2011

I tend to use this chutney as a relish, stirring it into the accompanying rice of a main course. It is slightly sweet, as you might expect, but tantalizingly hot and sour too. Scoop it up with a pappadam or a doughy, freckled paratha (I have been known to use a pita bread in times of desperation). On Mondays I sometimes put a spoonful on the side of the plate with cold meats. Palm sugar (also known as jaggery) is used in Indian cooking and is available in Indian markets.

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