Marcus Samuelsson's curry-laced chutney reflects India's influence on East African cooking. Honey makes the chutney slightly sweet, and sesame seeds, sprinkled over the top just before serving, add crunch.
More Condiment Recipes
2 tablespoons vegetable oil
4 garlic cloves, minced
2 red Thai chiles, minced
1 medium red onion, finely chopped
6 medium tomatoes, cut into 1/2-inch dice
1 tablespoon curry powder
2 tablespoons honey
1 English cucumber, halved lengthwise, seeded and finely diced
Salt and freshly ground pepper
2 tablespoons coarsely chopped basil
2 teaspoons sesame seeds
How to Make It
In a large skillet, heat the vegetable oil. Add the garlic, chiles and onion and cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the tomatoes and curry powder and simmer until the tomato liquid starts to thicken, about 10 minutes. Add the honey and simmer for 5 minutes. Add the cucumber and simmer until crisp-tender, about 3 minutes. Remove the skillet from the heat and season the chutney with salt and pepper. Let cool slightly. Stir in the basil, sprinkle with the sesame seeds and serve.
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