Naan bites with tomato chutney
Photo by Annada Rathi
- Serves
- 6
- Prep Time
- 15 Minutes
- Cook Time
- 50 Minutes
This recipe can be made in advance, it's easy to scale up and is a crowd puller. Prepare the tomato chutney even a week or two in advance, buy rest of the ingredients and throw this recipe together after your friends arrive.
Ingredients
Tomato chutney
- 8 medium roma tomatoes diced into 1/2" pieces
- 4 cloves garlic crushed
- 1 1/2 tablespoon peeled, grated ginger
- 1/2 teaspoon tamarind paste
- 1 tablespoon cumin powder
- 1 teaspoon fenugreek seeds
- 3 teaspoon red chile powder
- 1 1/2 teaspoon salt
- 6 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 3/4 teaspoon turmeric powder
Naan bites
- 4 pieces of Naan bread
- 1 cup tomato chutney
- 1/2 cup cream cheese
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Directions
Instructions
- Step 1
Toast fenugreek seeds in a dry skillet for 5-10 minutes. Grind them in a spice blender once cool.
- Step 2
Pour oil in a large - about 3 quart -, thick-bottomed pot and tune the heat to medium. Add cumin and mustard seeds. Once the seeds stop their popping and dancing, put turmeric powder, diced tomatoes, ginger and garlic.
- Step 3
Turn the heat down to low and let cook. Keep an eye and stir intermittently to avoid sticking to the pot. In about 30-35 minutes, tomatoes will start secreting oil.
- Step 4
Mix red chile powder, salt, tamarind paste, cumin and fenugreek powder into the tomato mixture. Stir well and let cook for 15 minutes. On cooling down, store this chutney in a dry, glass bottle. Stays well in the fridge for 3 weeks.
- Step 5
Just before serving, pre-heat oven at 300 degrees. Put naan pieces in the oven for 5-7 minutes.
- Step 6
Take out the naan pieces before they become toasty and spread cream cheese generously and tomato chutney. Cut into 2" x 2" pieces and serve to a crowd. (After spreading chutney and cutting into pieces, taste and decide if you like a heavy layer of the chutney or a light one and adjust accordingly.)