Today I will be making tomato chutney.
Or you may call this tomato pickle.
Tomato chutney is tangy and spicy.
I was inspired to make this chutney from the South Indian cuisine.
Chutney and pickles are a common component of Indian meals.
This unique blend of spices gives an amazing
unforgettable flavor to chutney.
It goes well with breads and rice or you may use this as a spread.
Tomato chutney is very easy to make
and can be refrigerated for up to a month.
This recipe will serve 10.
To make tomato chutney we will need:
4 cups of cubed tomatoes
3 tablespoons tamarind pulp
I have soaked some tamarind and then squeezed the paste out of this.
3 tablespoons of oil
1 teaspoon mustard seeds (rai)
1/2 teaspoon asafoetida (hing)
1/4 teaspoon turmeric (haldi)
2 tablespoons sesame seeds (til)
2 tablespoons coriander seeds (sabut dhania)
1 teaspoon fenugreek seed (mathi dana)
About 12 whole red chillies.
1/4 cup sliced ginger.
This is optional.
1 teaspoon salt
And 2 teaspoons sugar
I am ready to make the chutney.
First I will dry roast all the spices.
Heat is on, medium low.
So first red chilli.
So keep stirring continuously so they are
roasted all around evenly.
And this should take about a minute.
And pepper should be changing the color
to lightly brown.
This has been about a minute.
And as you see it has changed color and
peppers are ready.
And now I will roast the coriander seeds.
Coriander seeds
And this should also take about half a minute.
I am roasting all the spices separately because they all take different times.
And that way they are roasted really well.
Coriander seeds are done and as you see they
are little bit brown.
We will do the fenugreek seed.
These are also done.
And now sesame seeds.
So this sesame seed should also take about half a minute.
And these are done. As you see they have started popping.
Now I will stir fry the ginger.
So just take 1 teaspoon of oil.
And again do it on low medium heat.
Put the ginger.
And again keep stirring.
This should take about 2 minutes.
Ginger is ready.
It has taken me about 2 minutes.
As you see it has started catching some color.
So it's time to take them out.
Now I will blend the tomatoes.
So don’t make the puree we are just going
to crush.
It should take about half a minute or less.
Tomatoes are ready.
As I said we are not making pure we are just
doing the crushing.
So that’s how they look.
So it took me about 20 seconds.
Now I will grind the roasted spices.
And I am using the spice grinder.
Put the spices.
And we are going to grind it
into fine powder.
Let’s see.
Spices are ready and it’s really nicely
ground.
I am ready to cook the tomatoes.
Heat is on, medium high.
So first I will add the oil.
Oil should be moderately hot.
Oil is ready. So first let’s put the mustard seed.
As you see they start cracking.
Asafoetida
And tomatoes.
Tamarind pulp
Mix it.
And let it cook until tomatoes are tender.
And it will start leaving the oil slightly.
I am going to cover this partially because
as tomatoes boil it will start splattering.
And we need to cook about 10 minutes.
This has been about 10 minutes. So let’s check.
Tomatoes are looking good.
This is the time to add all the rest of the ingredients.
Spice mix
Ginger
Sugar
Salt
And turmeric.
Mix it.
Now lower the heat to medium low.
Cover it again.
And let it cook for another 5-7 minutes.
It has been 8 minutes.
So let’s check out how the chutney is looking.
This looking very good.
Has a very good consistency.
I did stir about 2 times in between.
So let’s turn off the heat.
And chutney is ready to serve.
Tomato chutney is ready.
This is a delicious condiment.
Tomato chutney goes well with bread and rice
or also can be used as a spread on a sandwich.
Once you eat this tomato chutney this amazing taste will linger on to enjoy.
Thank you.
Till we meet again, check out more recipes
on manjulaskitchen.com.
