Chicken Pops
Chicken wings in batter
- medium
- 80.5KViews:
- 3 tbsp vegetable oil
- 1 tsp kalonji seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 2 dried kashmiri red chillis
- 1 red chilli, chopped
- 200ml white vinegar
- 250g jaggery or brown sugar
- 1 kg tomatoes, quartered
- 1 tsp salt, or to taste
- 1 tsp chilli powder, optional
Method
- Dissolve the sugar with the vinegar in a bowl.
- Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
- Very gently, pour the vinegar and sugar mixture into the pan with the spices and stir. Bring this to a simmer.
- Add in the tomatoes and cook on a very low heat until they have softened and have gone pulpy (about 45 minutes to 1 hour).
- Season with salt and chilli powder then stir to keep it from sticking. If you want to remove any of the tomato skins then do so with some tongs.
- Put the chutney into a sterilised glass jar and leave to cool.
- Once cooled seal the jar, the chutney will keep for 4-6 weeks refrigerate once opened.
Abhi
I came across this recipe in my search for homemade ketchup. I have a toddler who loves to eat ketchup with lot of stuff, so I've been looking for something I could make at home, that I know is healthier than store bought ones and your recipe looks very tempting. I have couple of questions.
1. Can I puree tomatoes and add those instead of chopped ones to give it ketchup like texture?
2. Can I add some kind of preservative to make the ketchup last longer?
Many Thanks! Cant wait to try the recipe.
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