Tomato chutney ala Malay style

(In the middle of cooking: Beginning)

Well, finally I decided to cook something today. This was taught to me by an Indian lady last year, but I gave it my own twist to this. It can be eaten with a bread or instant noodles or cooked rice (any kind).

Ingredients:

About 5 or more small size tomatoes (quarter cut)
3 Curry leaves
3 shallots (half cut)
3 fresh garlic (chopped)
2 tbsp oil
1/2 cup water
5 stalks parsley or cilantro (throw the stalk, chopped the leaves)
1 jalapeno pepper (sliced)
4 dried chillies (soak & half cut; throw the seeds away)
salt & pepper or Mrs. Dash/No Salt to taste
1 or 2 tbsp Rasam powder

Methods:

1. Saute the cut shallots, garlic, & jalapeno pepper for a few seconds. Add a dash or two salt & pepper and rasam powder.
2. Then add the dried chillies
3. Put the quarterly cut tomatoes into the sauteed mixture
4. Add the curry leaves into the mixture. Stir gently. Cook at low heat.
5. Add the water gradually. Don't pour too much water because the tomato will eventually produce more water.
6. Then add the cilantro and stir gently.
7. Add another tbsp of rasam powder and Mrs. Dash.
8. Cooked for half an hour or until the water 3/4 evaporated at very low heat. Stir gently.

(After cooking)

Once cooked let it stand for 5 minutes to cool before eating.

If you like it spicy, add red hot pepper powder to the mixture and stir gently.