Tomato Chutney Recipe: A Zesty Twist on a Classic
Tomato chutney is a versatile condiment that adds a vibrant burst of flavor to any meal. Whether you're pairing it with savory dishes or enjoying it as a side, this recipe will guide you through creating a delicious and easy-to-make chutney that will impress your taste buds.
Ingredients You'll Need:
This recipe yields approximately 2 cups of chutney. Adjust the quantities based on your needs.
- 1 kg ripe tomatoes: Choose tomatoes that are plump and juicy for the best flavor. Overly ripe, soft tomatoes work best.
- 2 large onions, finely chopped: Red onions add a nice bite, but yellow or white onions work well too.
- 2-3 green chilies, finely chopped (adjust to your spice preference): Start with fewer chilies and add more if you prefer a spicier chutney.
- 1 cup sugar: You can use white or brown sugar; brown sugar adds a richer flavor.
- 1/2 cup vinegar: White vinegar is traditional, but apple cider vinegar provides a slightly sweeter tang.
- 1 tbsp ginger paste: Freshly grated ginger adds a lovely warmth.
- 1 tsp turmeric powder: This adds a vibrant color and a subtle earthy flavor.
- 1 tsp mustard seeds: These add a pleasant pop of texture.
- 1/2 tsp salt (or to taste): Adjust the salt according to your preference.
- 1/4 cup oil: Vegetable or canola oil works well.
- 1/2 tsp asafoetida (hing) (optional): This adds a unique aroma and flavor.
Step-by-Step Instructions:
-
Prepare the Tomatoes: Wash and roughly chop the tomatoes. You can blend them briefly for a smoother consistency, or leave them coarsely chopped for a chunkier chutney.
-
Sauté the Aromatics: Heat the oil in a heavy-bottomed pan or pot. Add the mustard seeds and let them splutter. Add the chopped onions and sauté until they soften and turn translucent (about 5-7 minutes). Add the green chilies and ginger paste and sauté for another minute until fragrant. Add the asafoetida (hing) at this stage, if using.
-
Cook the Tomatoes: Add the chopped tomatoes and turmeric powder to the pan. Cook until the tomatoes soften and release their juices (about 10-15 minutes), stirring occasionally.
-
Simmer the Chutney: Add the sugar, vinegar, and salt. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20-25 minutes, stirring occasionally. The chutney should thicken and the oil will start to separate.
-
Cool and Store: Remove the chutney from the heat and let it cool completely. Once cooled, transfer it to a sterilized jar and store in the refrigerator. The chutney will keep well for up to two weeks.
Serving Suggestions:
This versatile tomato chutney pairs perfectly with:
- Idli and Dosa: A classic South Indian breakfast pairing.
- Parathas and Rotis: Adds a delicious tang to your flatbreads.
- Sandwiches and Burgers: Provides a zesty kick to your lunch.
- Snacks and Appetizers: A fantastic dip for chips or vegetables.
Tips for the Best Tomato Chutney:
- Use ripe tomatoes: The ripeness of the tomatoes is crucial for the flavor of the chutney.
- Adjust the spice level: Control the amount of green chilies to your liking.
- Don't overcook: Overcooking can make the chutney too thick and dry.
- Sterilize your jars: This ensures your chutney will last longer.
Enjoy your homemade tomato chutney! Let us know in the comments how it turned out. We'd love to hear your feedback and variations on this recipe.
