Wednesday, 25 February 2015

Mauritian “Chatini” Pomme d’Amour - (Tomato Chatini) or “Chutney” or Indian “Chatni”

Mauritian “Chatini” Pomme d’Amour -  (Tomato Chatini) or “Chutney” or Indian “Chatni”
“One would not believe one simple dish would have so many names”

(Vegetarian Vegan Herbs Accompaniment Wheat free Dairy Free Eggless)
Hello all you lovely people out there. Thank you for taking time to read my blog. 
I have chosen this recipe for my first blog and the reason is simply because this dish brings back lots of fond memories of two very special people in my life, my dear papa and my loving grandfather, my "tata" that's how I used to call my granddad. As I write my eyes is filling with tears as I miss them so much and of joy as I treasure their loving memories.
I don’t think that “Chatini”Pomme d’Amour (Tomato Salad or Salsa) needs an introduction, it has for long been a popular accompaniment of Mauritian cuisine. It accompanies almost all Mauritian dishes. Some people like it mild, some like it chilli hot.
As many of you know Mauritian Cuisine is very much a fusion of flavours of different continents, and so is our “Chatini”. Many people believe chutneys to be an English invention. In fact, the dish originates from Northern India. Indeed, the word 'chutney' itself is a derived from the Indian chatni which literally means 'to lick' and represents the lip-smacking sound made on eating something tasty (such as chutney is meant to be).
The basic chatni was brought back to Britain during the 18th Century where it was adapted as a way of preserving the surpluses resulting from the autumn harvest of fruits and vegetables. As a result the original recipes was adapted to become more of a spicy preserve or condiment where fruits or vegetables could be preserved over winter by cooking in vinegar and sugar and flavoured with spices before being bottled.
Typically, the original Indian Chatni is made from a mix of uncooked fruit (such as mangoes, apples, bananas etc), green chillies, green herbs and spices, vinegar and sometimes sugar ground together to make a paste. Indian and Mauritian Chatni are fresh and intended to be consumed soon after they are made.
Chatini Pomme d’Amour can be pureed or sliced/chopped tomatoes. The pureed one is very often used as a dip, for all the local snacks, samousa, “gateau bringel”, “gateau pomme de terre”, the list is long.

The addition of finely chopped lime or lemon in my Tomato Chatini is one I learn from my grandfather. It brings back memories of my childhood. As children when we visited my grandfather he would quickly rustle up chutney as an accompaniment dish. He added fresh tangy lime or lemon to the chutney which gave it a very fresh taste while reducing the hot chilli taste in the chutney. The aroma was enough to make one hungry.
Ingredients  Serves 4 -6
  • 4-5 Ripe Tomatoes
  • 1-2 green chilli
  • 1 medium size onion
  • Fresh coriander or basil (finely or coarsely chopped)
  • Olive oil
  • ½ Lime or lemon chopped
  • Salt to taste  
1.     Finely chop the tomato flesh and place in a serving bowl.
2.     Finely chop the chilli and rest of the other ingredients.
3.     Mix all together. Sprinkle with the olive oil.
4.      Season to taste. Sprinkle the chopped fresh coriander or basil.
Serving suggestions
Serve the tomato chutney at room temperature to accompany curry and rice dishes, Biryani or many other dishes













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