Tomato Chutney

South Indian-style Tomato Chutney Photo by Cynthia Nelson

Two Sundays ago, In Good Taste featured Hummus – a Middle Eastern chickpea spread/dip – topped with Tomato Chutney. I have since received requests for the recipe for the Tomato Chutney.

This Tomato Chutney is a South Indian style of chutney traditionally served at breakfast with dosa (crisp pancake like flat bread) and idli (steamed cake made of pureed and fermented black lentils and rice). However, this chutney can be served and eaten with sada roti, paratha roti, chotah, rice and dhal, or even be spread as the base on a pizza. Think salsa as you dip any type of crisp chip into the chutney.

There are two ways to make this chutney – chop and sauté all the ingredients until soft and then puree, or puree the raw ingredients and then sauté until the extra liquid has evaporated and the mixture is thick with a deep rich colour. I prefer the latter option. The recipe I am sharing today requires standard ingredients for tomato chutney but check out the notes for additional ingredients that you can add.

 

INGREDIENTS

  • South Indian-style Tomato Chutney
    Photo by Cynthia Nelson

    1 ½ pounds ripe, firm tomatoes, rinsed, pat dry, and quartered

  • 1 cup coarsely chopped onions
  • 10 cloves garlic, peeled and crushed
  • Chopped hot pepper to taste
  • 1 tablespoon tamarind pulp, or, to taste (optional, see notes)
  • 4 tablespoons sesame oil (vegetable oil can work)
  • 1 ½ teaspoons mustard seeds
  • ¾ teaspoon whole jeera (cumin)
  • Salt to taste

 

DIRECTIONS

  1. Add the tomatoes, onions, garlic, hot pepper and tamarind pulp, if using, to the jug of a blender and puree until smooth.
  2. Add oil to a pan and place over medium heat. When oil is hot add mustard seeds and as soon as they start to pop, add cumin and cook for 30 seconds.
  3. Pour in tomato mixture and toss to mix with spices and oil and add salt to taste. Cook until the mixture reduces, change colour – it will get darker, more concentrated in colour, and the oil separates/seeps from the mixture at the edges or as bubbles in the middle of the chutney.
  4. Remove from heat and pan and place in bowl to cool to room temperature before serving.
  5. Chutney can be made a couple days ahead of use and be brought to room temperature before using. Stored in an airtight container in the refrigerator, the chutney can last for 2 weeks.

NOTES

  • Tomatoes, even when ripe tend to be tart so you can omit the tamarind pulp if you like. Alternately, you can add a little sugar to the chutney to balance the tartness but not so much that it makes the chutney sweet.
  • A tablespoon of chopped ginger to the ingredients to be pureed gives additional flavour.
  • Nuts, grated coconut, can be added to the chutney. However, you will need to sauté the nuts/grated coconut with the other ingredients first, then puree the chutney.
Comments  

Fast Food: Shrimp Chow mein

For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.

By ,

Coconut-Cassava Rounds with Scrambled Eggs

Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.

By ,

Vietnamese-style Roast Chicken & Green Onion Dirty Rice

You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.

By ,

Pumpkin Pancakes & Breakfast Casserole

Pumpkin Pancakes Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes.

By ,

Ham and Cheese Sandwich meets French Toast

The food videos—BuzzFeed’s Tasty leads the pack—that dominate social media are full of ideas, some good and some you would rather not had watched; not this one though.

By ,

Your browser is out-of-date!

Update your browser to view this website correctly.

We built stabroeknews.com using new technology. This makes our website faster, more feature rich and easier to use for 95% of our readers.
Unfortunately, your browser does not support some of these technologies. Click the button below and choose a modern browser to receive our intended user experience.

Update my browser now

×