tomato chutney

Name: Tomato Chutney
Prep time: 20 min
Cook time: 50 min
Cuisine: Indian
Ingredients: 8 - ripe tomatoes; 4 tablespoon(s) water; 2 tablespoon(s) ghee; 2 teaspoon(s) 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 teaspoon(s) cumin seeds; 2 teaspoon(s) ground coriander; 1 tablespoon(s) fresh ginger, grated; 1 pinch(es) asafetida (see notes); 1 teaspoon(s) salt; 4 tablespoon(s) brown sugar

3 Pinches

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Deep In The Heart of, TX

Updated on Jun 23, 2017

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

yield

Ingredients

8 - ripe tomatoes
4 tablespoons water
2 tablespoons ghee
2 teaspoons 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 teaspoon cumin seeds
2 teaspoons ground coriander
1 tablespoon fresh ginger, grated
1 pinch asafetida (see notes)
1 teaspoon salt
4 tablespoons brown sugar

How To Make tomato chutney

Step 1

Blanch the tomatoes and puree them with 4 tbsp. water and set them aside.

Step 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.
Step 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.
Step 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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