Tomato chutney is a must-have in our home. I love the spice and the tanginess it adds although many times I grab a spoon and eat it right out of the bowl. We eat it with pretty much everything but my favourite way to eat it is with fried eggs.
Tomato chutney is easy to make and can be stored in an airtight container in the refrigerator for up to a week. This recipe is a great way to add some Indian flavour to your meals, and it’s a condiment that will quickly become a staple in your kitchen.
Tomato Chutney
Ingredients
- 8-10 Tomatoes ripe
- 3 tbsp Oil
- 2 Jalapeños
- 6-8 Garlic Pods
- Salt to taste
- Red chili powder to taste
- 8 Curry Leaves
- 2 Red Chilies dried
- 2 tbsp Black Mustard Seeds
- 1/2 Juice of lemon
- 1/2 tbsp Turmeric
- 2 tbsp Kashmiri red chili powder
Instructions
- 1. In a blender purée tomatoes, garlic and jalapeños 2. In a pan heat the oil. When hot add the curry leaves and black mustard seeds. When it sputters add the puréed tomatoes. Stir well. Now add the salt and the rest of the spices. 3. Cook it on medium flame till it’s reduced to half. When it’s dark red and the oil comes to the top, turn off the heat and add the lemon juice.
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