Tomato Chutney Recipe: Tomato Chutney, or tamatar ki chutney, is a delectable, tangy, and spicy condiment crafted with tomatoes and essential Indian spices—a delightful accompaniment for chips, rava dhokla, vegetable kabab, nachos, and more. Its versatility extends to experimenting with new pairings for various snacks and side dishes. This recipe provides a straightforward guide to creating this flavorful chutney while offering insights into customization through helpful tips and variations.
Ingredients:
Tomato Chutney Recipe
- 2 medium-sized Red Tomatoes, finely chopped
- 1/4 teaspoon Cumin Seeds
- 1-2 Garlic Cloves, finely chopped
- 1/2 Green Chilli, finely chopped
- 1/2 teaspoon grated Ginger
- 1 teaspoon Sugar (optional)
- 1 teaspoon Cooking Oil
- Salt to taste
Directions:
Tomato Chutney Recipe
Step 1:
- Heat cooking oil in a non-stick pan over a medium flame. Once the oil is moderately hot, add cumin seeds, chopped garlic, chopped green chilli, and grated ginger. Sauté for a minute.
Step 2:
- Introduce the finely chopped tomatoes, sugar, and salt to taste.
Step 3:
- Cook over a low flame until the tomatoes become tender, and the mixture thickens—approximately 6-7 minutes. Stir occasionally to prevent sticking.
Step 4:
- Turn off the flame and let the mixture cool to room temperature.
Step 5:
- Transfer the mixture to the grinder’s small jar and grind it into a smooth paste. Your tangy and spicy Indian tomato chutney is ready to enhance the flavors of sandwiches and dosas. Serve immediately or store in the refrigerator.
Tips and Variations:
Tomato Chutney Recipe
- Adjust the sugar quantity based on the tomatoes’ sourness to achieve the desired sweet and sour balance.
- Opt for crushing tomatoes instead of chopping for a smoother textured chutney.
- Elevate the chutney by adding a tempering of mustard seeds, cumin seeds, and curry leaves after preparing, transforming it into a red tomato chutney perfect for dosa.
- If a chunky texture is preferred, skip the grinding step after cooking.
Storage: This Indian chutney can be refrigerated in an airtight container for up to 4-5 days.
Taste: Indulge in the spicy and tangy symphony of flavors.
Serving Ideas: A perfect accompaniment for steamed rice, chapati, and curry, this chutney also serves as a key ingredient in preparing the popular South Indian dish—tomato rice. Its natural red color and spiciness make it a sought-after base ingredient in various vegetarian and non-vegetarian curry recipes.
Conclusion:
In summary, this Tomato Chutney Recipe is a tangy, aromatic condiment that can be customized to suit your tastes. Easy to make and versatile in use, it’s a handy staple for Indian cuisine that packs recipes with flavor.
Frequently Asked Questions
about Tomato Chutney Recipe
Q: How spicy can I make the chutney?
A: You can easily adjust the spiciness to your taste by using more or less green chili peppers. Add less for a milder chutney or more for extra heat.
Q: Do I need a non-stick pan?
A: A non-stick pan makes cooking easier by preventing sticking, but any pan will work. Just be sure to stir regularly if not using non-stick.
Q: Can I leave out the sugar?
A: Yes, the sugar is optional. Omitting it results in a more savory, less sweet chutney. Taste and adjust sweetness to your preference.
Q: What are some serving ideas?
A: This versatile chutney can be enjoyed with rice, chapati, curries, or as a flavorful stir-in for dishes like tomato rice. It also makes a great dip or spread.
Q: How long does it keep and how should I store it?
A: Stored in an airtight container in the fridge, the chutney will stay fresh for 4-5 days. Proper sealing preserves the flavors.
