Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Tomato Chutney

I have missed this chutney for the longest of time. Growing up in Delhi, my sisters best friend in school was from the South. (Andhra Pradesh to be precise. Andhra is most famous for their pickles and chutneys). Her mother would make the best tomato chutney. A couple of years ago, experimenting with some really ripe tomatoes and relying on my memory, I came up with the recipe. It really tastes like Durgas mothers recipe. I now make it all the time. And in fact, when tomatoes are in season and ripe and bursting with flavor and juice, I make a lot of this chutney, can it and give it out as gifts to friends when visiting them. It is a fiery chutney for most palates. But those that are familiar with Andhra pickles and chutneys will find it just average.

I love the chutney with fenugreek seeds, they add a slight bitterness to the chutney that I love. If you are not a fan of bitter tastes, avoid using it.

8 pounds very ripe beefsteak tomatoes, chopped finely

1 1/2 cup canola oil

40 fresh curry leaves

16 whole dried red chiles

2 tablespoon mustard seeds

1 tablespoon cumin seeds

1/4 teaspoon fenugreek seeds, optional

1/3 cup sugar

2 tablespoon cayenne (half if you want a milder chutney)

2 tablespoon coriander seed powder

1 tablespoon paprika

1 tablespoon sambhaar powder

2 teaspoon turmeric

1/2 teaspoon asafetida

1 6 oz. can of tomato paste

3 tablespoon salt, or more to taste

1. Pour the oil in a large sauce pot, enough to hold the tomatoes and then some. It is important that the pot be deep, as the chutney will simmer a long while and will splatter otherwise all over your stove and counter.

2. Measure out all the dried spices other than the asafetida into a bowl and set aside.

3. In the oil add the curry leaves, whole red chiles, mustard seeds, cumin seeds and fenugreek seeds if using. Fry over a medium high flame for 3 minutes or until the chiles are a nice dark color and the cumin are a nice golden brown.

4. Now add the asafetida and fry for half a minute. Add the dried spices and fry for barely half a minute and add the chopped tomatoes. Add the salt and sugar. Stir well and cook on this medium high flame for an hour and a half or until the oil has separated and the chutney begins to stick to the bottom of the pan.

5. Fill the chutney into 10 sterilized half-pint jars and process as per manufacturers instructions for 20 minutes.

6. Cool, check for seal, label and store.

  • Like 2

Share this post


Link to post
Share on other sites

I just finished making a batch with 8 pounds of tomatoes. I had bought two, 10 pound flats from the farmers market. An angel that posts on this site was kind enough to give me great really ripe beefsteak tomatoes. The chutney is really delicious. I just finished canning it.

Now I will make the next batch.

With the leftover 4 pounds of tomatoes I made us pasta sauce and dinner for tonight.

I urge any of you chutney fans to make this while you can find flavorful and ripe tomatoes. You will not find many tomato chutney recipes that are as good as the recipe above. It is authentic, easy and delicious.

It is also very versatile in its use. And a great gift to take to friends.

Share this post


Link to post
Share on other sites
4. Now add the asafetida and fry for half a minute.  Add the dried spices and fry for barely half a minute and add the chopped tomatoes. Add the salt and sugar.  Stir well and cook on this medium high flame for an hour and a half or until the oil has separated and the chutney begins to stick to the bottom of the pan.

Add the tomato paste with the salt and sugar.

Share this post


Link to post
Share on other sites

I was about to make this chutney but then I realized that instead of schlepping down to the Greenmarket, slaving away in the kitchen, and canning it, I could just have you send me over a couple of jars. Throw in some of the pasta sauce too while you're at it.

Share this post


Link to post
Share on other sites
I was about to make this chutney but then I realized that instead of schlepping down to the Greenmarket, slaving away in the kitchen, and canning it, I could just have you send me over a couple of jars. Throw in some of the pasta sauce too while you're at it.

Yes Master! :unsure:

Share this post


Link to post
Share on other sites

I use this chutney as a condiment most often when having people over for a formal dinner.

My friend Viraj flies in from Geneva twice a year to come stay with me and eat home cooked food for a week. This is one of the few things that he must eat and take back with him to Geneva.

In the south people eat this chutney with rice and to the rice they add some ghee. They knead (you can mix with a fork) the chutney into the rice with their fingers and eat it by itself. It is amazing. Some will have yogurt on the side to cool their palate.

I will often use it as a base and add some milk and heavy cream to it and make a spicy sauce. I barely bring this sauce to a boil and then leave it at room temperature. I then either boil baby whole potatoes that I toss into this sauce or boil eggs, half them and sauté them quickly and then put these into this sauce to make some curried eggs. You can also add fresh flash stir-fried corn into this sauce to make a corn curry.

You can add this chutney into a little oil that has curry leaves in it. To this chutney-oil mix add very finely chopped cauliflower and some green chilies and cook to required softness. Serve garnished with cilantro as a Gobi (cauliflower) kee sabzi.

I add the chutney into mayo to make a dipping sauce for different uses.

A little of this chutney added into hung yogurt or cream cheese makes for a great dip to be enjoyed with terra chips.

Added to mashed potatoes, it makes them magical and addictive even beyond their much-celebrated appeal.

I slather it onto toast and top the toast with avocado slices and sel de mer. Fantastic and yet so simple.

Make tea sandwiches with cucumber, fresh tomatoes, boiled sliced potatoes and this chutney. Amazing.

Add some of this chutney into yogurt, whisk well and add some champagne grapes and serve as a raita or salad alongside your favorite Indian dishes.

Add the chutney to sautéed red onions and mix well. Make your own special omelette with this stuffing.

The options are unlimited and it makes for a perfect gift to bring to friends and family.

Share this post


Link to post
Share on other sites

**********************

[Translation: There are no appropriate smilies, and I'm speechless. Off to buy canning jars. Thanks, Suvir!]

Share this post


Link to post
Share on other sites
I slather it onto toast and top the toast with avocado slices and sel de mer. Fantastic and yet so simple

:wub::wub::wub::wub:

Sorry....there isn't much I can say....except YUM!

Share this post


Link to post
Share on other sites

This chutney is sublime. It would be even if making it hadn't been such a pleasure. An adventure too, since this was my first attempt at canning anything.

The preparations were part of the fun. At Suvir’s recommendation, I went to Foods of India for the spices I didn’t have on hand; then to Zabar’s for 1/2 pint canning jars. I also picked up a canning kit with a wide-mouthed funnel, a jar lifter and a few other toys I didn’t get to use this time.

The mise en place was also a joy. The spices are so beautiful! I’ve tasted fenugreek and curry leaves but never cooked with them; the aroma after the leaves hit the hot oil is one of the best kitchen smells ever.

I was conservative with the cayenne, and needn’t have been; with 1 Tbs the chutney has a warm glow but I'd like more heat. I’ll also cook it less next time: due to various distractions, I let the chutney simmer for 2.5 hours, and think I prefer how it tasted at just 2 hours - all the spices came together, but you could tell each was there. Longer-cooked, the flavor is roastier and more intense. Actually, I like both. And my kitchen smelled incredible throughout.

Shortly before the moment of truth, I realized that the turkey roaster I planned to use for processing wasn’t deep enough. So I improvised with 2 big stockpots, bumbling through the choreography of sterilizing, lifting, filling, lidding, etc. By the end I was pretty efficient, and I found the whole process enormously satisfying.

I checked numerous sources for canning instructions. They were all different, no surprise. Sterilize the jars, says one expert. Don’t bother if the filled jars will be processed for more than 10 minutes, says another. Leave them in the water to cool. Remove them immediately and let them cool on a board or towel. Etc. I doubtless overcompensated, sterilizing everything for 10 minutes and then processing for 20. After I took the jars out of their water bath, each one went ‘pop’ as the vacuum seal happened. So I don’t think I’ll make anyone sick.

This morning I spread some chutney on a warm pita for breakfast. It’s outstanding, and very beautiful with its black mustard seeds suspended in burnished red.

Now all I have to do is decide who’s been good enough to deserve a jar of this marvel – and plan my next canning adventure.

Many, many thanks to Suvir for posting his gorgeous recipe, encouraging me to try it, and holding my hand throughout.

:wub::wub::wub:

Edit: I started with eight pounds of ripe red beefsteaks, and ended up with eight half-pint jars. Do try this! It's very easy to make, and utterly absolutely delicious.

Share this post


Link to post
Share on other sites

My apologies to anyone that has printed the chutney recipe before today. Please correct the sugar quantity from the unedited recipe from before. The sugar should be only 1/3 cup for 8 pounds of tomatoes.

Cathy, my apologies to you for not having caught this mistake before you canned the chutney. I hope you will make it again and taste it in its less sweet incarnation.

I will make several batches before the summer ends. It is a favorite of all our friends and family. I can never make enough. Friends are asking me to start selling these jars. Not sure I will ever do that.

Please print the recipe above, it is now accurate. Again, my apologies for any trouble this has caused you.

Share this post


Link to post
Share on other sites
Cathy, my apologies to you for not having caught this mistake before you canned the chutney.  I hope you will make it again and taste it in its less sweet incarnation.

Suvir, it's still scrumptious! I'll certainly be making it again before tomato season ends, and will be interested in the difference.

Share this post


Link to post
Share on other sites

OK. I made Suvir's Tomato Chutney too, today. CathyL is correct. It is...heavenly!

All the provided good-sounding use suggestions, plus others spontaneously occurring, swirl through one's mind upon tasting. It is one of the best things ever ever ever. Thank you Suvir!

And thank you, CathyL, I enjoyed reading your preparation story so much.

(I started with slightly more than 8 lbs. big old Brandywines from my garden and ended up with 8 half-pints, plus a little lagniappe for the fridge.)

Share this post


Link to post
Share on other sites

Priscilla, that's kind - thanks. I'm glad you enjoy this as much as I do! Please post some of your ideas on how to use it. I've done nothing inspired so far, but it's marvelous with poached shrimp. Suvir's cauliflower suggestion is next, I think.

Share this post


Link to post
Share on other sites
OK.  I made Suvir's Tomato Chutney too, today.  CathyL is correct.  It is...heavenly!

All the provided good-sounding use suggestions, plus others spontaneously occurring, swirl through one's mind upon tasting.  It is one of the best things ever ever ever.  Thank you Suvir!

And thank you, CathyL, I enjoyed reading your preparation story so much.

(I started with slightly more than 8 lbs. big old Brandywines from my garden and ended up with 8 half-pints, plus a little lagniappe for the fridge.)

Wow! This is impressive. We have two people that have already made this chutney.... It is exciting.

I loved Cathy L's post on the preparation. It inspired me to continue canning things. Thanks Cathy L for taking the time to post.

Priscilla, thanks for sharing your own efforts with us. Tell us more. :wink:

You sure are lucky to be able grow such a big yield of tomatoes in your own garden. I am jealous! :angry:

What other stuff do you have growing? Maybe we can give you more recipes to play with and do canning with.

Share this post


Link to post
Share on other sites
Priscilla, that's kind - thanks.  I'm glad you enjoy this as much as I do!  Please post some of your ideas on how to use it.  I've done nothing inspired so far, but it's marvelous with poached shrimp.  Suvir's cauliflower suggestion is next, I think.

Cathy L,

Would you tell us more about this shrimp dish you prepared? How did you prepare it.. how did you serve it? What did you do with the sauce... What did you eat it with?

Share this post


Link to post
Share on other sites

CathyL, yes, the cauliflower is appealing. I think it might be the milk-cream-chutney-h.b. egg idea for me next.

What came to mind upon tasting the almost-finished tomato chutney will probably seem quite downmarket or at least homely, but so be it: I thought, (and turns out I was correct!) of an austere rye cracker (that'd be Finn Crisp, in our house) topped with cream cheese or soft goat cheese and a nice stripe of lovely tomato chutney. I warned you; nothing fancy.

But just the sort of thing a couple of people could sit up late with, happily polishing off a bottle of wine.

Another thing I have growing, Suvir, is pattypan or cymling squash. Is there much use of summer squash in Indian cuisine?

Share this post


Link to post
Share on other sites
Cathy L,

Would you tell us more about this shrimp dish you prepared?  How did you prepare it.. how did you serve it?  What did you do with the sauce... What did you eat it with?

Oh, this is so embarrassing... :blush:

Plain ordinary shrimp, bought already cooked at Citarella. Served cold, with the chutney as a cocktail sauce alternative. Nothing with but a salad of romaine, endive and baby spinach.

I did put the chutney in a very handsome little bowl. :biggrin:

Share this post


Link to post
Share on other sites
What came to mind upon tasting the almost-finished tomato chutney will probably seem quite downmarket or at least homely, but so be it:  I thought, (and turns out I was correct!) of an austere rye cracker (that'd be Finn Crisp, in our house) topped with cream cheese or soft goat cheese and a nice stripe of lovely tomato chutney.  I warned you; nothing fancy.

Priscilla, that sounds lovely.

Share this post


Link to post
Share on other sites
What came to mind upon tasting the almost-finished tomato chutney will probably seem quite downmarket or at least homely, but so be it:  I thought, (and turns out I was correct!) of an austere rye cracker (that'd be Finn Crisp, in our house) topped with cream cheese or soft goat cheese and a nice stripe of lovely tomato chutney.  I warned you; nothing fancy.

Priscilla,

You keep very fine company with your tastes and natural instincts. A very famous NY based food writer has been gifted my tomato chutney and some other pickles and jams and preserves. And they like you, used t he tomato chutney "as heavens own special mate" for cracker and cheese.

And I for one would be more than willing to be invited for such downmarket pleasures. Homely is fine for me. It excites me so much more these days.

Share this post


Link to post
Share on other sites
Oh, this is so embarrassing... :blush:

Plain ordinary shrimp, bought already cooked at Citarella.  Served cold, with the chutney as a cocktail sauce alternative.  Nothing with but a salad of romaine, endive and baby spinach.

I did put the chutney in a very handsome little bowl.  :biggrin:

en contraire!

Share this post


Link to post
Share on other sites

I made a version of Suvir's cauliflower dish for dinner.  Dropped a chiffonade of curry leaves (6 or 7) into hot oil, added several tablespoons of chutney, then a chopped-up cauliflower and a little salt.  Tossed over medium heat until the cauliflower was softened but still toothsome, and added a little more chutney off the heat.  

It was very very good, so I'm sure the REAL recipe must be divine. Suvir, if you have a moment to point me to one I'd be very appreciative.

Breakfast this morning: a warmed pita spread with strained Greek yogurt and topped with chutney. Wow.

Canning this was fun and instructive, but of questionable practical value, given how fast I'm going through it.

Edit disclosure: Suvir gave me some of his own chutney for comparison. (Is he a sweetheart or what? I got not one jar but two, plus some homemade apricot jam.) Other than the fact that mine is sweeter :raz: , some other differences were noteworthy: Suvir's is hotter (more cayenne), which I like very much. It's a bit less cooked down than mine, so it's fresher tasting. I left the dried chilies whole, and his were either broken up or strained out. And he chopped rather than pureed the tomatoes, so there were little curls of tomato skin scattered through the cauliflower dish. They were very pretty and intensely tomato-y.

Share this post


Link to post
Share on other sites
I made a version of Suvir's cauliflower dish for dinner.  Dropped a chiffonade of curry leaves (6 or 7) into hot oil, added several tablespoons of chutney, then a chopped-up cauliflower and a little salt.  Tossed over medium heat until the cauliflower was softened but still toothsome, and added a little more chutney off the heat.  

It was very very good, so I'm sure the REAL recipe must be divine.  Suvir, if you have a moment to point me to one I'd be very appreciative.

Cathy,

I wish I had a REAL recipe to give you. I have never seen it in recipe books from India. It is not something I even have heard my mother, grandmother or those of friends speak about.

But one night a year or so ago, I found myself in a situation where I had nothing at home but cauliflower, curry leaves and some chutney. It was then that I thought of making the cauliflower with the chutney. I addes some asafetida to the oil with curry leaves and some green chilies. Then the chutney in the oil with the cauliflower. And some chutney tossed at the end. Just what you seem to have done.

And it became a hit with the guests visiting from India. And strangely enough, as is usual occurence, some remembered grandma as they ate this dish. But even more strange was the fact that I am yet to know of Grandmas that actually did something like that.

In India chutneys are used as condiments and in some snacks. But a dish like you made and enjoyed would never be prepared with a canned chutney. But I think it works just fine and is quite tasty. So now, I have had to add it to my repertoire.

Share this post


Link to post
Share on other sites

Suvir, any recipe from you is a REAL recipe. Thanks! I can tell the asafoetida will be a good addition, and I'll try some green chilies next time too.

Share this post


Link to post
Share on other sites
Other than the fact that mine is sweeter  :raz: , some other differences were noteworthy: Suvir's is hotter (more cayenne), which I like very much.  It's a bit less cooked down than mine, so it's fresher tasting.

I am sorry about the mistake I made the first time I posted the recipe. The sugar was off. Again, my apologies. You deserve many more jars of tomato chutney. :sad:

I was worried that most people would find t he chutney too hot. I actually find my version borderline hot.. but it is certainly hot and makes your palate come alive with even a small taste.

I cooked mine for a total of 2 hours. I know many Indian chefs and cooks that would do what you did Cathy and cook it longer. In fact store bought tomato chutney is far more reduced ... at least a couple of hours more than even what you did.

I actually liked your more for it was even more reduced. I loved your version.... I guess the grass is greener on the other side.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Sheel
      Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple,  papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
    • By shweta gupta
      Do any one familiar with the Bengali spice brands of India, my friend is Interested in Cooking Bengali Food. Can any One Suggest me few Brands to Reffer.
      Please comment
  • Recently Browsing   0 members

    No registered users viewing this page.

×