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Fresh tomato chutney


sartoric
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I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.

 

In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

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Whizz until purée like about 2 minutes.

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In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

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Quickly cover the pan to prevent escape and sizzle for a minute.

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Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

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Fry until golden, another minute or so.

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Throw in about 20 curry leaves. These splatter so cover the pan again. 

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Lower the heat and add the  blender contents.

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Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.IMG_3598.thumb.JPG.4ceb58113ffd0c17be1fd8100e6e228f.JPG

 

Ta da !

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  • 1 year later...
19 minutes ago, Bhukhhad said:

Blue_Dolphin

thank you for posting that comment about Suvir Saran’s recipe. It took me to a whole new thread that I am enjoying a lot! 

Did anyone who made the recipe ever post pictures? I want to see those please

 

I didn't do nice step-by-step photos like @sartoric did above and I think some of the photos in that original thread have been lost but here's the finished product of a batch I made from Suvir Saran's recipe:

 

On 9/22/2016 at 8:14 AM, blue_dolphin said:

Yesterday, 8 lbs of tomatoes became 8 half pint jars of tomato chutney:

IMG_3751.jpg

 

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