Ingredients
1 cup cherry tomatoes or 2 – 3 medium tomatoes
2 tablespoons pumpkin seed oil
1⁄2 teaspoon of Timut pepper
2 cloves of garlic
1 – 2 fresh red chili peppers
Salt
lime
preparation
Place roasted pumpkin seeds in a small cast iron pan and fry until they pop out and are brown. Cover the pan with the lid. To prevent the seeds from popping out, keep the pan moving. This will also ensure that the seeds roast evenly. Place the seeds in a large mortar and let cool.
Roast the tomatoes whole in the same pan. Once the tomatoes are well roasted (skin wrinkled, etc.), turn off the heat and let the tomatoes cool. Then put the tomatoes in the mortar, along with salt and pepper. Grind everything well, finely and finely. Add the red chili peppers and garlic cloves, which you also grind finely. Now add a little lime juice.
If you don't have a mortar or it's too much of a hassle, you can also use a food processor or a hand blender to do the chopping work.
The tomato chutney is ready. It has a nutty and slightly smoky taste. You can serve it as a side dish for meat and fish dishes. Or as a base for salad dressings or with cheese. Try it!
