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Kalongi Tamatar Chutney (Nigella Sativa-tomato Dip/chutney)

Servings:

Preparation time: 10-12 minutes.
Puree cooking time: 20 minutes.
Cooking time: 14-15 minutes.
Total time: 47 minutes.

I recently prepared a unique chutney using Kalonji (Nigella Seeds) and Tamatar (Tomatoes), which turned out so delightful.

Kalonji, known for its distinctive flavour and health benefits, pairs wonderfully with the tangy sweetness of tomatoes.

In this recipe, I took a slightly different approach to making “Kalongi Tamatar Chutney (Nigella Sativa-tomato Dip/chutney)”.

This time by first preparing a fresh tomato purée.

To begin, I carefully selected ripe tomatoes, which I blanched and then blended into a smooth purée. This not only ensured a rich, deep tomato flavour but also contributed to a beautifully smooth texture in the chutney.

Then kalonji was tempered in oil to release its aromatic essence then I added the tomato purée in the pan, simmered gently, to reduce the volume along with a blend of spices including turmeric powder and chilli powder.

The chutney can be served as excellent complement to various dishes, from curries to sandwiches.

Ingredients:

Tomato paste/ puree: from 1 kg. Tomato
Sugar: 150-200gm.
Oil: 2 tablespoon
Red chilli powder: 1 tablespoon
Ginger: 2” pieces
Salt: 2 tablespoon
Cumin: 2 teaspoon
Mustard seed: 1/2 teaspoon
Fennel seed: 1 teaspoon
Black cumin: 1 teaspoon
Kalongi: 1 tablespoon
Fenugreek: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
vinegar: 1 serving spoon

Preparation:

Chop tomatoes into pieces, Keep aside.
Peel off and chop ginger. Keep aside.
Dry roast fenugreek, fennel seed, half quantity of cumin and black cumin, make fine powder, keep aside.

Method:

Cook chopped tomatoes and ginger on medium flame until it get messy appearance, allow to cool.
After cooling; pass this through soup sieve. Discard the residue, keep aside.
Take fry pan, Heat the oil; add half quantity of cumin and mustard seed; sputter for few seconds, add turmeric powder and prepared tomato puree.
Cook on medium flame until it reduces to half quantity; add sugar and chilli powder.
continue to cook for another 3-4 minutes (until liquid dries up), because when we add sugar it becomes liquid again.
Add kalongi and prepared spices powder, continue to cook for couple of minutes or until desired consistency reaches.
Add vinegar and mix well, store in the bottles.

Plate test:

To check the consistency is correct or not?
Put one teaspoon chutney into the plate, tilt the plate slightly.
If water flows in the plate, it means, it is not done.
Cook this for another few minutes, till it is done.
As soon as chutney is ready, put off the flame.
Chutney is ready to be served.

Note:

This can be stored at room temperature in air tight bottle for longer period ( upto 6 months).
Care to be taken that plate test done carefully to remove extra moisture.
“Kalongi Tamatar Chutney (Nigella Sativa-tomato Dip/chutney)” is ready to be served…