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Tomato Chutney

Elaine.Pereira's picture
Spice up any meal or relish any fried snack with the spicy and mouthwatering Tomato chutney. A perfect blend of spicy and tangy flavors. A must have in most of the Indian kitchen. Simply delicious.
Ingredients
  Ripe tomatoes 12 Large, finely chopped
  Green chiles 5 Medium, chop
  Chili powder 2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Ginger peice 1 Medium, finely chopped
  Sugar 2 Teaspoon
  Salt To Taste
For seasoning
  Oil 4 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Curry leaves sprigs 1 Small
  Chana daal 1 Tablespoon
  Dried kashmiri red chilies 2 , deseeded (and broken in small pieces)
For the garnish
  Chopped corriender 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

MAKING
1. In a pan pour oil, when the oil is hot add the mustard seeds, curry leaves, chana daal and dried red chili.
2. When mustard seeds crackle, add the chopped tomatoes, green chill, ginger, chili powder, turmeric powder and salt to taste.
3. Add just enough water to cook the tomato chutney.
4. Allow this to boil for at least 45 minutes on low heat or until the tomatoes are nicely cooked to a thick pulp.

SERVING
5. Serve the Tomato Chutney with Daal Khichadi.

Things You Will Need
Pan

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Taste: 
Savory
Method: 
Simmering
Dish: 
Chutney
Restriction: 
Vegan
Ingredient: 
Tomato
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6
Story
We had some guests over from Gujarat and they made this chutney, I agreed that this was from Gujarat until my cook disagreed and said this was Maharashtrian. A huge argument erupted, I was struggling to calm both of them down and that's when my kid brother said this chutney is Chinese, and everyone burst out laughing. I can never forget that day and hence decided to post this recipe. Tangy and spicy, can be eaten with Kichadi or Paratha. Super super tasty.

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