(adapted from Julie Sahni’s Classic
Indian Vegetarian and Grain Cooking)
Ingredients (makes 3-4 cups):
- 7 tomatoes cut into 1 inch wedges
- 1.5 teaspoon mustard seeds.
- 5 teaspoon cumin seed
- 1.5 teaspoon Ras el hanout (can
substitute curry powder)
- 6 cloves garlic sliced thin
- 1 Fennel sliced thin and sautéed
until almost caramelized
- 2 Tablespoons Monini Originale
Extra Virgin Olive Oil
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Preparation
Heat oil add mustard seeds, when they
start to pop add cumin seeds, wait 10 seconds
And add garlic, fennel, Moroccan spice. Lower
heat, after 2 minutes add tomatoes, cook stirring
gently until sauce has thickened. Salt to taste.
This chutney will go nicely with any grilled beef,
veal or lamb. We use it with grilled veal flank
steak served with sautéed spinach and roasted
potatoes.
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