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More ingredients-
½ cup water
¼ cup white vinegar or fresh lemon juice
½ teaspoon table salt
In a medium skillet, heat the vegetable oil. When the oil begins to
simmer, add the curry leaves, asafetida, and the cumin, fenugreek,
and fennel, onion, and mustard seeds. As soon as the seeds begin
to sizzle, about 1 minute, add the chilies, tomatillos, bell pepper,
ginger and sugar. Mix well.
2. Add the water and vinegar and bring to a boil. Reduce the heat
to medium-low and c
ontinue on a gentle simmer for about 35 minutes, until the
tomatillos and bell pepper are soft and the liquid is syrupy.
3. Add the salt. Mix well.
4. Remove from the heat. Remove the whole chilies, if you like.
Transfer to a container and cool.
Cover and refrigerate until needed
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Preheat the oven to 350°F. Grease a baking sheet with non-stick
cooking spray. Arrange the shells on the sheet.
2. Whisk together the cheese, egg,
and sour cream until well combined.
3. Place 2 teaspoons of the mixture into each shell. Bake for 15
minutes or until the filling is firm and set.
4. Remove from the oven and cool to room temperature.
5. Top each cheesecake with about ¼ teaspoon of the chutney and
serve.
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