all you lovely people out there. Thank you for taking time to read my
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 withtears as I miss them so much and of joy as I treasure their
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
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.
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
IngredientsServes 4 -6
4-5 Ripe Tomatoes
1-2 green chilli
1 medium size onion
Fresh coriander or basil (finely or coarsely chopped)
½ Lime or lemon chopped
Salt to taste
the tomato flesh and place in a serving bowl.
the chilli and rest of the other ingredients.
together. Sprinkle with the olive oil.
4.Season to taste. Sprinkle the chopped fresh coriander or basil.
Serve the tomato chutney at room temperature to accompany curry
and rice dishes, Biryani or many other dishes