Passport & Plate - Tomato & Fig Khatta
India | Tuesday, March 3, 2015 | 3 photos
Ingredients
Tomato & Fig Khatta
1 oz can of San Marzano tomatoes
a dozen dried figs (I use organic calimyrna)
1/3 cup dried raisins
1 large onion, chopped coarsely
a dozen fresh curria (curry) leaves
1 tsp each paancha phutaNaa (“five tempering spices”): fenugreek, fennel, white mustard seed, cumin and kalunji (nigella) seed
1 long dried red chili
1 1/2 inch piece of fresh ginger, sliced matchstick thin
olive oil
salt, sugar to taste
fresh coriander (cilantro), coarsely chopped
How to prepare this recipeHeat the olive oil in a medium saucepan, add in curria leaves and chili. When they start to brown, add in the remaining paancha phutaNaa spice mix. When the mustard attempts to “escape” the pan, add in the onions and ginger and stir. Saute´ all for 3-4 minutes until the onions turn a little translucent, then add in the tomatoes with their juices. Slow cook the tomatoes for a good half hour, and once they have softened, after add in the figs. When the figs have mellowed out, add in raisins, salt and sugar to taste. Garnish with fresh coriander and serve either hot or cold with rice and other curries or just by itself!
The story behind this recipeThis is a recipe I learnt from my Indian father, being a semi-invented family recipe originally from Odisha, India, called "Tomato-Dimiri Khatta," which is essentially a sweet and sour tomato chutney with figs and raisins and a delectable mixture of regional Indian spices. Brilliantly red in colour, (my favourite), it looks and tastes divine and has that simple but perfect marriage of sweet, savoury and spicy. I have since enhanced the recipe from my father, using specifically San Marzano tomatoes, thanks to my partial Italian heritage, and taking special care to slice the fresh ginger matchstick thin (shapes make a difference!)
This was always one of my top five favourite childhood dishes, and I am happy to say, even as an adult, is still tops my list of favourites.
