Frank's spicy tomato chutney Durga – Mata à la Ayurveda

Ingredients for 1 servings:

• 7 tomatoes, ripe
• 6 tbsp coconut milk (cream)
• 4 tbsp, heaped sugar, brown sugar from sugarcane or jaggery
• 3 tbsp, heaped olive oil, for vegans or ghee for lacto-vegetarians
• ½ lemon(s) or lime, the juice
• 2 tsp, heaped ginger root, fresh, finely chopped
• ¼ tsp, crushed cinnamon powder
• ¼ tsp sautéed cardamom
• ¼ tsp, levelled pepper, black
• ¼ tsp, leveled cumin
• ¼ tsp, leveled turmeric powder
• ¼ tsp, leveled spice mix (Asafoetita/Hing)
• 2 tsp, leveled clove powder
• ¼ tsp, str. tamarind paste
• 3 tsp, heaped basil, fresh and finely torn.
• ½ tsp, sautéed chili pepper(s), fresh and finely chopped
• ½ tsp, heaped rock salt, fine
• 2 tbsp dates, dried
• 2 tbsp fig(s), dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pour boiling water over the tomatoes, peel off the skin, remove the seeds, and cut the tomatoes into nice chunks or cubes. Now cut the dried fruit into medium-sized cubes, removing the stems from the figs first. Grind the spices in a coffee grinder. Heat the ghee in a deep saucepan and sauté the spices with the sugar over medium heat until the sugar caramelizes slightly. Add the tomato pieces and dried fruit and continue to cook over medium heat, stirring constantly with a wooden spoon. After 5 minutes, add the lemon juice, tamarind paste, and coconut cream. Finally, add fresh basil and season with salt. A fresh and spicy chutney that also makes a wonderful tomato sauce for any type of pasta, such as spaghetti. This chutney goes well with cauliflower curry, zucchini, dal and rice dishes, and flatbreads. Tip 1: If you can’t find good, fresh tomatoes, peeled tomatoes from organic stores will do. Tip 2: You can also use pitted plums and/or sultanas as an alternative or variation. V – P – K + V= Vata, P= Pitta, K= Kapha – = reducing + = stimulating