Tomato Chutney is the Indian condiment that you can prepare and store in air-tight food storage containers in the refrigerator for days together. It has a very long life if used with care and can be enjoyed as a dip or spread along with many snacks or even with meals.
Tomato chutney is spicy, tangy, and this is the reason it is complimentary to almost all other dishes as a side-dish. My Mom is an expert and she always made the perfect Tomato chutney. I have never tasted a Tomato chutney as tasty as hers. My cousin sister who used to come to live with us during holidays when I was a kid, used to lick her fingers endlessly after having that chutney and would appreciate my Mom for the culinary treasures she possessed. I’m proud I got to learn from her the procedures of some of her known dishes.
Fresh Ripe Tomatoes and Tamatar Ki Chutney – Tomato Chutney
Its spicy, its tangy, its tasty, a perfect Indian Chutney. You can have this as a side dish or with any of your favourite Manchuria’s or snacks you love. Go ahead and try it out.
Tamatar Ki Chutney – Tomato Chutney
Tomatoes (fresh) – 4, large, red and ripe, washed and quartered
Green chillies – 2-4, washed and slit (optional)
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Canola Oil – 2 tbsp
Cumin seeds/Zeera – 1 tsp
Black Mustard seeds/Rai – 1 tsp
Ginger Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/2 tsp
- In a saucepan, add the quartered tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium low heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy.
- Meanwhile, prepare baghaar~pour oil in a pan at medium heat and as soon as its warm, throw in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves and the ginger garlic paste as well and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar, or the tempering. Remove from heat and keep aside.
- When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp as shown in the picture, add the garam masala powder, cumin seed powder and mix well. Add baghaar and mix well. Cook for 3-5 more minutes. Let cool, and serve.
Tip: You can store Tomato Chutney in an air tight glass jar in the refrigerator for almost a week, or freeze it in (microwavable) food storage containers for months together. When you want to have it, just microwave it for a few seconds or if you do not have a microwave, leave it outside at room temperature for a few hours, or in the refrigerator overnight and its ready to serve.