Tomato Chutney with Onion and Garlic Recipe:
A spicy, tangy and fragrant Tomato chutney to be served alongside your favourite snacks.
Chutneys have a special place in Indian cooking and we just love them as an add-on to our meal almost every day. I still remember how mom would always have a supply of spicy savoury Chutney in our fridge, she’s make enough quantity to last 2-3 days and once it would be licked off she’d re-make a fresh load of a new variety of chutney to stock up. While coriander chutney (which you can find here) was the one that had its quintessential presence every now and then as it goes pretty well with most Indian snacks, but there was yet another that would often do its round in between and it was the Tomato Chutney. Now the tomato chutney too had two variants, the sweet one that would be prepared less frequently then its savoury counterpart. Today I am sharing the recipe to the same savoury and spicy tomato chutney that’s delicious with many snacks like idlis or dhoklas or even fried rice, or a dipping sauce for kachories (our stuffed puffs) and so a great sauce to have in stock. I made them in advance to go with my Independence Day special lunch of puris and Chole, I do plan to make the sweet-tangy version with tamarind and jaggery too, and if all goes as planned the next post would be the recipe to the sweeter version of my tomato chutney recipe.
Ps- You’ll notice that I insist on the Desi variety of tomatoes for this recipe for they are juicer, not sweet and much better in savoury recipes. Also as I am uploading this one I realise it’s 15th Aug already and the recipe pics co-incidentally also have all the colours of our tricolour.
Ingredients (Serves 2-4):
- 4 medium tomatoes (Organic, desi variety preferably), cored and cut to chunky slices
- 1 small onion, finely chopped
- 3-4 cloves of Garlic, finely chopped
- 1 green chilli, chopped
- 2 whole dried red chilli
- ½ tsp Black mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Fennel seeds
- A 1 inch cinnamon stick
- ½ tsp Kashmiri mirch
- 1 tbsp Mustard Oil
- 2 tbsp Curry leaves
- 1 pinch of sugar
- Salt to taste
- Start by dry roasting the cumin and fennel seeds until fragrant, then just coarsely crush them using a mortar and pestle.
- In a sauce pan heat the mustard oil, add the sugar, broken red chillies, mustard seeds, cinnamon stick and fry until the seeds splutter about 5 secs. Then add the chopped garlic and fry till it turns golden.
- Add the green chillies and chopped onions and fry together till it turns nice golden brown, approx 2-3 on medium flame.
- Add the chopped tomatoes, kashmiri mirch pwd and curry leaves and dress with salt. Then cook on reduced flame until the tomatoes have softened the sauce is thickened.
- Before removing from the stove stir in the roasted cumin and fennel pwd, adjust salt and set aside to cool before packing a airtight container. Can be kept in the fridge upto 3-4 days and served with Idlis, Dhoklas, fried pakodas etc.
Dos and Don’ts:
- Nothing intelligent here, but you may completely do without the garlic or onion. Instead just a dash of asafoetida and some garam masala will give it a different twist.
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