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tomato chutney

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Tomato chutney (tamatar chatni) looks like ketchup, but it tastes a lot better. *Asafetida powder is very pungent and does not smell good at all, but it is an essential part of Indian cooking. Once opened, keep it securely closed and take extra means to keep the odor contained as the pungent smell will take over your spice cabinet. Believe me -- I know. LOL

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prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For tomato chutney

  • 8
    ripe tomatoes
  • 4 Tbsp
    water
  • 2 Tbsp
    ghee
  • 2 tsp
    black mustard seeds
  • 2-3
    fresh chilies, minced (see if you desire less hot)
  • 5
    cloves
  • 2
    bay leaves
  • 1
    2-inch cinnamon stick
  • 1 tsp
    cumin seeds
  • 2 tsp
    ground coriander
  • 1 Tbsp
    fresh ginger, grated
  • 1 pinch
    asafetida (see notes)
  • 1 tsp
    salt
  • 4 Tbsp
    brown sugar

How To Make tomato chutney

  • 1
    Blanch the tomatoes and puree them with 4 tbsp. water and set them aside.
  • 2
    In a medium saucepan, heat the ghee over medium heat and toss in the mustard seeds. Cover to prevent the seeds from popping out. When seeds have stopped sputtering, add next 6 ingredients and the ginger -- cook 1 minute.
  • 3
    Place the tomatoes in the saucepan and add the asafetida and salt. Mix with a "wooden spoon" and cook uncovered over low heat for 20-30 minutes. Stir occasionally at first, then more often as the chutney thickens, until there is hardly any liquid left in the pot.
  • 4
    Stir in sugar and raise the heat. Stirring constantly and quickly, stir the chutney for 5 more minutes until it has thickened to the consistency of thick tomato sauce. Remove the bay leaves, cloves and cinnamon stick. Transfer the chutney to a bowl and serve at room temp. with a meal or as a dip for savory fried appetizers.
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