This sweet tomato chutney is sort of like a sweet tomato salsa, but with an Indian flavor that blows salsa out of the water. The mixture can be served with naan for a delicious appetizer, or it can be used as a relish, a dip, and even a sandwich spread, according to Neela Paniz, author of The New Indian Slow Cooker.
- Heat your slow cooker on high for at least 15 minutes.
- Drain the tomatoes and add them to a food processor. Chop for about one minute, or until just slightly chunky. Pour the chopped tomatoes into the slow cooker.
- Chop the serrano chiles into quarter-inch pieces.
- Heat the canola oil over high heat in a small sauce pan. Keep your lid handy, because the oil will splatter when it gets hot. When the oil is hot enough, tilt the pan so that the oil pools before carefully adding the panch puran, kari leaves, and chiles. Cover immediately. Cook until the seeds and chiles stop sputtering, about three minutes.
- Add the chile mixture to the slow cooker and mix thoroughly. Cook on low for two hours.
- After the chutney has finished cooking, turn off the slow cooker and remove the insert. Pour the chutney into a bowl and allow it to cool.
- The chutney will stay fresh for up to ten days if you store it in a sterilized glass jar, such as a mason jar. Avoid contamination by using a clean, dry spoon each time you open the jar.
- This chutney is delicious when served with naan!
This featured recipe has been adapted from the cookbook The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More by Neela Paniz (© Ten Speed Press, 2014). For more delicious dishes, pick up your own copy of The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More on Amazon.com.