Tomato Chutney

Tomato Chutney

Ingredients

• Big red tomatoes 5
• Oil 1-2 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Ginger 1/2 inch piece, grated
• Garlic cloves 3-4, grated
• Onion 1, small sized, finely chopped (optional)
• Green chilies 2-3,  finely chopped
• Salt to taste (I used 1 tsp as the tomatoes were very big)
• Red chili powder 1/2 to 1 tsp
• Turmeric powder 1/2 tsp
• Tamarind pulp (Imli ka gooda)
• Tomato puree 1 tbsp (optional, use only if the tomatoes are not dark red in color)
• Sugar 1/2 to 1 tsp

Preparation

1. Wash the tomatoes and cut the top part. Boil in water for 5-8 minutes or until the peel is soft and ruptured.
2. Take out of the water, allow to cool a bit until safe to touch and remove the peel.
3. Chop the tomatoes finely. Keep aside.
4. Heat oil in a skillet. Add mustard seeds and cumin seeds and fry for a few seconds.
5. Add grated ginger and garlic and fry until aromatic.
6. Add chopped onions and chopped green chilies and cook until onions are soft. Do not brown.
7. Add the chopped tomatoes.
8. Add salt, red chili powder, turmeric powder, tomato puree and tamarind pulp and cook until the tomatoes are mushy and water has completely evaporated.
9. Taste and if needed, add sugar. Cook for one more minute.
10. Tomato chutney is ready.
11. Enjoy with rice or roti or some meat tikka.

Print Recipe

Tomato Chutney

Author: Naush

Ingredients

• Big red tomatoes 5
• Oil 1-2 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Ginger 1/2 inch piece, grated
• Garlic cloves 3-4, grated
• Onion 1, small sized, finely chopped (optional)
• Green chilies 2-3,finely chopped
• Salt to taste, I used 1 tsp as the tomatoes were very big
• Red chili powder 1/2 to 1 tsp
• Turmeric powder 1/2 tsp
• Tamarind pulp (Imli ka gooda)
• Tomato puree 1 tbsp, optional, use only if the tomatoes are not dark red in color
• Sugar 1/2 to 1 tsp

Instructions

• Wash the tomatoes and cut the top part. Boil in water for 5-8 minutes or until the peel is soft and ruptured.
• Take out of the water, allow to cool a bit until safe to touch and remove the peel.
• Chop the tomatoes finely. Keep aside.
• Heat oil in a skillet. Add mustard seeds and cumin seeds and fry for a few seconds.
• Add grated ginger and garlic and fry until aromatic.
• Add chopped onions and chopped green chilies and cook until onions are soft. Do not brown.
• Add the chopped tomatoes.
• Add salt, red chili powder, turmeric powder, tomato puree and tamarind pulp and cook until the tomatoes are mushy and water has completely evaporated.
• Taste and if needed, add sugar. Cook for one more minute.
• Tomato chutney is ready.
• Enjoy with rice or roti or some meat tikka.