Sweet Tomato Pachadi

This is a variation of the Mango Chutney which I shared earlier.

Ingredients

 Tomato

Sugar

Ghee

Cashew Nuts

Cinnamon Bark

Beet Root (Optional)

(I just happened to see it when I was shopping

 and thought it would give a nice reddish color

 to the pachadi and it sure did.

Alternatively, use only beet root, without any tomatos. )

Method

Peel and roughly chop the beet root (if using).

Squash the tomatoes.

Set aside.

Heat the ghee and fry the cashew nuts.

Remove the cashews and set aside.

In the ghee left in the wok, fry cinnamon until fragrant.

Add the chopped beet root.

Fry until soft.

Add the squashed tomatoes.

Keep stirring until the mixture yields its liquid.

Add the sugar.

Cook until the liquid is reduced to the desired consistency.

(Taste the pachadi for desired sweetness.  Add additional sugar or tomatoes as needed.)

Stir in the fried cashew nuts.

Let simmer for a 1 or 2 minutes.

The tomato pachadi is ready to be served.


The pachadi may be prepared in advance and stored in the refrigerator before serving.


Notice that I have not mentioned any quantity for the ingredients. It's just a matter of individual taste. The recipe can be done using 2 or 3 ripe tomatoes and about 2 tablespoons full of sugar. For the above, I used 2kg. of tomatoes and about 700gm. of sugar.

Mango Chutney

A simple accompaniment to any meal is this sweet and sour mango chutney.  Very few ingredients and easy to make.

Ingredients

 Green Mangoes

 Sugar

 Ghee 

 Cinnamon Bark, Cashew Nuts, Raisins

Method

 

Peel and wash mangoes

 

  

Chop mangoes (any way you want, just make sure you don't include the pits)

 

Place chopped mangoes in a container and pour boiling water to cover

Let stand for half to one hour

(This is to soften the pieces and to get rid of any excessive sourness)

   
 

Heat about 4 tablespoons of ghee in a pan

Fry the cashew nuts and raisins separately

Set aside

 
 

 Fry the cinnamon bark till fragrent

 

Drain the mangoes and add to the pan

 
 

Keep stirring until the mango gets cooked

(It begins to look gooey)

 
 

Add the sugar

(The amount depends on the sourness of the mango

and also personal preference

I use about 2 to 3 tablespoons for each mango)

  

Its done when the sugar is dissolved and the mixture begins to bubble

(At this stage, have a taste and add more sugar is required)

 
 

Remove the cinnamon bark and stir in the fried cashew nuts and raisins.

 
 

Enjoy

If the mangoes are too sour, you may want to add some over-ripe tomatoes to the chutney.  

Variation:

If you are someone who does not like 'sour' use only over-ripe tomatoes and make tomato chutney.  The ingredients are the same, except replace mangoes with tomatoes.

The method is also the same, except that you crush the tomatoes by hand and there is no need to soak in boiling water.

I have also tried this with beet root and it was just as delicious (just grate the beet root for beet root chutney).