Parsi tomato chutney (Tamota ni chatni) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 231) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsi pâté (Kaleji no pate); Creamy panir [Sehra Albess in "My favourite recipes"]; Salted tongue

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cooks for 4 hours. Can substitute half light brown and half granulated sugar for turbinado sugar; cider vinegar or malt vinegar for cane vinegar; Indian chile powder for cayenne pepper; and cassia for cinnamon sticks. See recipe for variations.

  • bernalgirl on March 13, 2019

    Absolutely delicious sweet-piquant condiment, but reduced sugar slightly next time I made it. Taste along the way as the sugar in the tomatoes will vary.

  • bernalgirl on February 02, 2012

    Outstanding!! Make this every summer, you will use it on everything! Delcious on eggs, sandwiches, a cheese plate, even on toast in addition to being very nice with a curry or a bowl of rice.

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