Description
A flavorful tomato and spice blend ideal for various dishes.
Ingredients
Scale
- 2 teaspoons olive oil (optional but recommended)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds (optional)
- 2 small green chili peppers (minced, serrano or jalapeño)
- 3 cloves garlic (minced)
- 3/4 inch fresh ginger (minced)
- 1 pound tomatoes (chopped, about 5 medium)
- 3/4 teaspoon turmeric
- 1/2 teaspoon red chili powder (or cayenne, optional)
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice (plus more to taste)
- Maple syrup (or agave to taste)
- Salt (to taste)
Instructions
- Toast the seeds: Heat 2 teaspoons oil in a medium skillet over medium heat. Cook the mustard seeds for about 30 seconds, or until they start to pop. Add the cumin seeds and cook for about another 30 seconds. (Add more oil as needed.)
- Cook the aromatics: Add the green chili peppers, garlic, and ginger. Cook over medium-high heat for about 1 minute, or until fragrant.
- Add the tomatoes. (Add the asafoetida and curry leaves too, if using.) Cover, and cook over low heat for about 10 minutes, or until the tomatoes are tender.
- Mash the tomatoes with the back of a spoon until the desired consistency.
- Add seasonings: Remove from the heat and add the turmeric, red chili powder (if using), and black pepper. Mix well. Add lemon juice, maple syrup, and salt to taste.
Notes
- This blend can be used as a base for various dishes.
- Feel free to adjust the spice levels according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup