A vibrant and airy amuse-bouche, this homemade replication of Gaggan's famous Tomato Chutney Foam captures the essence of Indian fine dining with readily available ingredients and home cooking techniques.
Prep: 20 min Cook: 25 min 6 servings
Ingredients
1 tbsp neutral oil (e.g., canola, vegetable)
1/2 tsp cumin seeds
1/4 cup finely chopped red onion or shallot
1 tbsp grated fresh ginger
1 tbsp minced garlic
1 small green chili, deseeded and minced (or 1/2 tsp red chili powder for less heat)
1 (14.5 oz) can crushed tomatoes (good quality)
1 tbsp tomato paste
1/2 tsp ground coriander
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tbsp brown sugar or jaggery (grated)
1 tbsp tamarind paste (or 1 tbsp lime juice + 1/2 tsp balsamic vinegar for tang)
1/2 cup vegetable broth or water
Salt to taste
Fresh cilantro for garnish (optional)
Instructions
1
Heat oil in a small saucepan over medium heat. Add cumin seeds and let them sizzle for 15-20 seconds until fragrant.
2
Add chopped onion/shallot and sauté until softened, about 3-4 minutes.
3
Stir in grated ginger, minced garlic, and green chili. Cook for another minute until fragrant.
4
Add crushed tomatoes, tomato paste, ground coriander, turmeric, and garam masala. Stir well and bring to a gentle simmer.
5
Stir in brown sugar/jaggery, tamarind paste (or lime juice/vinegar), and vegetable broth/water. Season with salt.
6
Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
7
Remove from heat and let cool slightly.
8
Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend until absolutely smooth.
9
For the best texture, pass the blended mixture through a fine-mesh sieve into a clean bowl, pressing down on any solids. Discard solids. This step is crucial for a fine, "foamy" texture.
10
Cover and refrigerate the strained tomato mixture for at least 2 hours, or until thoroughly chilled. This helps with aeration.
11
Just before serving, vigorously whisk the chilled tomato mixture using an immersion blender, a stand mixer with a whisk attachment, or a hand whisk. Whisk for 2-3 minutes, incorporating as much air as possible, until it becomes light, airy, and frothy, resembling a loose foam or cloud.
12
Ladle or spoon the "Tomato Chutney Cloud" into small serving spoons or shallow bowls. Garnish with a tiny sprig of fresh cilantro if desired. Serve immediately as an amuse-bouche.
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