Tomato Chutney Indian Recipe
This quick, easy chutney is incredible with homegrown summer tomatoes. You can also substitute plums for a sweet-spicy variation.
Ingredients
| 4 | tablespoons | vegetable oil |
| 1 | medium | onion, rated fine* |
| 1 | teaspoon | salt |
| 1 | 2-inch piece | ginger, grated fine* |
| 2 | teaspoons | crushed garlic |
| 1–2 | green chilies, split in half** | |
| 2 | whole | bay leaves*** |
| 1 1/2 | teaspoons | ground coriander |
| 3/4 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground turmeric |
| 1/2 | teaspoon | red chili powder |
| 1/4 | teaspoon | freshly ground black pepper |
| 6 | medium | tomatoes, chopped |
| 1 | heaping tablespoon | brown sugar |
| * You can grate the onions by hand, or use a food processor. The goal is to achieve a paste-like consistency.** Use Serrano or Thai chilies. Add 1–2 more chilies if you like your chutney super-hot.
***Leave the whole bay leaves in the chutney.
|
Directions
- Heat the vegetable oil in a skillet set over medium-high heat. When it sizzles, add the onions, sprinkle with salt, and cook until golden.
- Add the crushed garlic and ginger and cook for one minute.
- Add the green chilies and bay leaves and cook for 30 seconds.
- Add the coriander, cumin, turmeric, chili powder, and black pepper. Mix well.
- Add the tomatoes, sprinkle with the brown sugar, and mix well.
- Cook on a slow simmer for 10 minutes.
- Remove from the heat and cool to room temperature. Place in an airtight container and refrigerate. This will keep several days.
Preparation Time:
A Barbara Adams Beyond Wonderful recipe
with Home Chef India, Leela Manilal.
with Home Chef India, Leela Manilal.
