Sun-Dried Tomato Chutney
Sun-Dried Tomato Chutney
Directions
- Heat 1 tablespoon of the grapeseed oil and add cumin seeds. When they start to pop, add the Kashmiri chili paste and cook for a few seconds. Add in the garlic and ginger and fry for 1 minute.
- Add the tomatoes and cook for 2 minutes. Then, add the sundried tomatoes, salt, and turmeric. Cook until tomatoes have softened, 10-15 minutes. Cool completely then blend until smooth.
- Heat another pan with the remaining tablespoon of grapeseed oil. Add the mustard seed, red chili, hing and garlic. Cook for 1-2 minutes then add the curry leaf. Fry until the curry leaf is crisp then add the blended tomato mixture. Sautee for 3-4 minutes then remove the curry leaf and chili.
- Garnish the arancini with parmesan cheese and cilantro and serve with sundried tomato chutney.
Ingredients
- 2 tbsp Roland Grapeseed Oil
- 1/2 cup Roland® Sun-Dried Tomatoes
- 2 to 3 medium sized tomato(es)
- 2 garlic, clove(s), minced
- 1/3 in. ginger, minced
- 1/2 tsp Kashmiri red chili powder
- 1/8 tsp turmeric
- 1/4 tsp salt
- 1/2 tsp cumin, seeds
- 1 Curry leaf
- 1/8 tsp mustard seeds
- 1 Dried chili
- 2 garlic, clove(s), minced
- 1 pinch Asafetida, or hing (optional)