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Bengali Tomato Chutney with Ginger [Vegan, Gluten-Free]

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Today, I tried a version in the instant pot, and I am in love. Truly this version practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing!

Bengali Tomato Chutney with Ginger [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

82

Serves

6-8

Cook Time

23

Ingredients

  • 1 and 1/2 tablespoon oil (preferably mustard)
  • 1 teaspoon fennel seeds
  • 1 and 1/2 tablespoons freshly grated ginger
  • 4 medium sized plum tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon
  • (can be substituted to mustard seeds

Preparation

  1. Turn the instant pot on the saute mode. Add in about 1 tablespoon oil and wait until the display registers hot. Add in the fennel seeds. After 30 seconds add in the ginger and saute lightly for about 20 seconds.
  2. Add the tomatoes, salt, brown sugar and water and mix well and bring the mixture to a simmer.
  3. Cancel the saute mode and set on pressure cook for 4 minutes.
  4. Open the lid after a natural pressure release.
  5. Puree the chutney with an immersion blender if you like the smooth consistency (I do!)
  6. Heat the remaining oil in a small pan, add in the crushed red pepper flakes and wait until they darken.
  7. Add the nigella seeds pour the seasoned oil over the tomato chutney and cool before serving.
  8. Stove Top Instructions
  9. Follow the process as described but reduce the water by half. Cover and cook for 20 minutes before removing.

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AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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