I first made this chutney in the early 2000’s, in my early days of exploring Indian cuisine. This is an Indian style fresh chutney but very Anglicised. There was not much understanding of Indian food or Indian ingredients in the early 2000’s, and the source (since forgotten) substituted tonkatsu sauce.. I still often whizz up a roasted or sauteed tomato with a few spices. There is nothing better.
The addition of tonkatsu sauce is interesting – it is a Japanese alternative to Worcestershire sauce that is completely vegetarian. But use tamarind if you have it, for a more authentic flavour.
This is great as a dip, as a sauce, or best of all, as an accompaniment to any curry. It has the best taste!
|2 large tomatoes||2 cm piece of ginger||1 green chilli|
|2 cloves garlic||pinch salt||1 tspn tonkatsu sauce or 1 tspn thick tamarind paste|
|curry leaves (optional)||0.5 Tblspn ghee||1 tspn black mustard seeds|
Roast the tomatoes in a hot oven for 20 minutes or so. Place all ingredients in the food processor and blend to a thick paste. Heat ghee and add mustard seeds until they pop. Pour over the chutney, mix and serve.