This plum tomato chutney is a delicious accompaniment to any Indian meal. The mustard seeds add a mild, earthy flavor that blends well with the sweet and sour flavors of the tomatoes.
This chutney is made with plum tomatoes, mustard seeds, and tamarind. It’s a tart, tangy, and sweet condiment that goes well with grilled meats or vegetables.
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Curry leaves and mustard seeds are used to create this dish, which is influenced by the tastes of south India. I like to serve it with flatbreads (pages 134–139), chips, or crisped pappadum as a dip (page 55). Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes are also good pairings (page 52). It may be prepared ahead of time and served hot or cold. In this recipe, I prefer to use red wine vinegar, but you may use any vinegar or lemon juice instead. This chutney may be stored in the refrigerator for up to one week.
Methods Explained in Detail
Step No 1
In a spice or coffee grinder, grind the coriander, cumin, and pep-1 percorns to a fine powder.
Step No 2
In a small saucepan, heat the oil and add the mustard seeds, curry leaves, and dried red chili peppers over medium heat. Cover the pan and reduce the heat to the lowest level. Add the garlic and onion once the spluttering has died down. Add the finely ground spices, paprika, and salt after a few seconds of stirring. Cook for another 2 minutes, stirring constantly.
Step No 3
Combine the diced tomato, tomato 3 paste, vinegar, and water in a mixing bowl. Reduce the heat to low and simmer for 10 to 15 minutes, stirring periodically. When the chutney has thickened and grown aromatic, and has been reduced to approximately 1 cup, it is ready (400 g). Serve warm or chilled. Refrigerate the mixture in an airtight jar.
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