A September Pickle

Did you know?

September is the 9th month of the year in the Julian and Gregorian Calendars and one of four months with a length of 30 days. In Latin, septem means "seven" and septimus means "seventh"

September begins on the same day of the week as December every year

I know we are already in the middle of September but we can still make this pickle to have in the remaining 2 weeks of the month.

Oh I almost forgot; my cousin KJ was born in September so this is her month. xxx Love you KJ

Hope you read this post when you get old enough to understand it allJ.

This month we shall be having a Tomato Chutney/ pickle

Tomato Chutney is a popular side-dish to Indian meals, savory snacks, idlies, dosas, hot and cold meats and sandwiches. It is spicy and tangy and can be enjoyed as a dip or relish.

Ingredients for Tomato Chutney:

• 2 medium tomatoes, chopped
• 1/2 tsp hing (asoefetida, the food of the gods in ancient Persia, Oh by the way did I tell you that my name Shehnaz is an ancient Persian name? yes it is. So anyway you can substitute asafetida with 1 clove garlic plus 1/3 cup of minced onion)
• 1 tsp mustard (methi) seeds
• 1 tablespoon coconut, shredded
• 3 tsp red chili powder
• 1 tsp dhania (coriander) powder
• 1/2 tsp turmeric powder
• 1 very small ball of tamarind, de-seeded
• 1 small onion, minced finely
• 2 clovettes of garlic, minced finely
• Salt to taste
• 3 tablespoons oil for frying

Directions for making Tomato Chutney:

• Heat 1/2 the amount of oil and add the methi.
• Fry for a minute and then add the tomatoes.
• Fry till the tomatoes turn soft.
• Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.
• Heat the rest of the oil and add the chopped garlic and onion.
• Fry till the onion turns translucent and the garlic browns.
• Now add the spices (red chili, turmeric and dhania) and fry for half a minute.
• Add the blended paste, salt and hing and heat through.

 Goes very well with plain rice or chapatti

Enjoy your Tomato Chutney.