Tomato Chutney Recipe: Indian Style

An accompaniment, a side dish, or even a spread for sandwiches and burgers. Indian-style tomato chutney is like a thick tomato sauce that is spicy, sweet, tangy, and aromatic.

There are two common cooking styles. One is chopping the tomatoes and cooking them with the rest of the ingredients after sautéing until the tomatoes turn soft and mushy. The other is blanching the tomatoes, mashing them, and then adding them to the sautéed ingredients along with curry leaves (SPINACH DAL RECIPE). 

Whichever method you choose, tasting along the way is important. It helps adjust the balance of spiciness, sweetness, and sourness. Tomato chutney is truly a delight. Dipping your finger in for a quick scoop before eating is simply irresistible.

 

The pairings are endless - alongside meatless meals (INDIAN PEPPER SOUP), plant-based dishes, or non-vegetarian spreads.

Ingredients for Tomato Chutney
3 medium-sized tomatoes - blanched and mashed with the skin on
1/2 inch ginger - chopped
3 shallots - chopped
2 dried chilies - snipped into pieces
1 tsp mustard seeds
1 tsp plain chili powder
1/2 tsp turmeric powder
A pinch of asafoetida powder
Tamarind juice - as needed
2 sprigs of curry leaves
Sugar - to taste
Salt - to taste
3 tbsp oil

How to Make Tomato Chutney
Heat oil and sauté ginger, shallots, dried chilies, and mustard seeds.
Add chili powder, turmeric powder, and asafoetida powder.
Stir all in. 
Add mashed tomatoes and curry leaves. 
Stir. 
Pour in tamarind juice, season with sugar and salt. 
Stir and dish out.