Monday, September 19, 2011

Spicy Tomato Chutney

Yum
As the end of summer approaches I am trying to use up all my fresh tomatoes. I decided to make this quick tomato chutney to eat with our rice and curry lunch.  This chutney is spicy, sweet and savory.  It has a great balance of flavors and goes well with any Sri Lankan, Indian style meal or roast meats. 

Ingredients:
2lbs of tomatoes (any kind)
2-3 green chilies sliced
15-20 curry leaves
1 medium onion chopped
2 cloves of garlic grated
1Tbs of grated ginger
1/4 tsp of ground turmeric
1tsp of red chili flakes (or to taste)
1 (1inch) cinnamon stick
1-2 tsp of brown sugar (see note)
1tsp of mustard seeds
1tsp of cumin seed
1tsp of ground cumin
1tsp of curry powder (I used McCormick brand)
1 Tbs of fish sauce or soy sauce
1tsp of vinegar
1Tbs of canola oil
salt to taste

Note:  I gave a range for the sugar because it depends on the sweetness of your tomatoes. Add only 1tsp of sugar first and adjust accordingly. 

Directions:
In a large pan, heat 1Tbs of canola oil on medium high heat.  When heated, add your cinnamon, curry leaves, mustard seeds and cumin seeds.  Allow to sizzle for 30-45 seconds without burning.





Next add your onions, garlic, ginger and green chilies.  Saute for 2 minutes.






Then add your tomatoes.  If you use grape or cherry tomatoes in this dish you can cut them or leave them whole.  Once they start cooking you will need to gently mash them with your spoon and "pop" them so they can break down. 




Next add your ground spices, vinegar, fish or soy sauce.  The fish or soy sauce will give you some salt flavor, but you can also add salt as needed.






Allow the tomatoes and spices to simmer for 15-20 minutes.  Stir as necessary.  You want your tomatoes to break down and create the "jam" like chutney.





When the tomatoes have broken down you can do a final taste for seasoning.  If you have a good balance of salt, sweet and sour the chutney is done.  You can eat this chutney warm, at room temperature or even cold.  Store in an air tight container and it should be good for about a week. 




Enjoy.

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14 comments:

  1. this is a delicious way to have tomatoes looks wonderful

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  2. And is there anything better than the simmered tomato that goes pop? :) I wish we still had some tomatoes so I could make this. I'm going to save it for next summer!

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  3. Wow this sounds so refreshing and flavourful! I love to dip so idli in it :)

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  4. hey I make tomato chutney in a similar manner except I don't add any Fish Sauce / Soya Sauce, vinegar or store bought curry powder. Have to try with your changes ;)

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  5. This chutney looks really delicious! I can just imagine how good this must smell while it's cooking!

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  6. How many ways I can think of to use this!

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  7. How amazing to know that there are atleast a dozen kinds of tomato chutney itself in India. Loved this Konkani-style chutney with curry leaves and cinnammon.

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  8. I love this twist on tomato sauce. I've got most of these ingredients, so this one I must try soon. Thanks!

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  9. my all time fav with rotis..loved yur version..:P
    Tasty Appetite

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  10. Oh, I could just sit with the pan and a spoon! I'd turn off my cell phone and dig in! This looks amazing! Buzzed!

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  11. The picture says it all, a big bowl of chutney and a spoon. All for me!!

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  12. I am a newbie! Please identify the 'GREEN CHILIES' by name! That would help me a lot! Thank you!

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    Replies
    1. Green chilies can be what ever green chili you pick since they come in different heat levels. If you want it very spicy pick serrano chilies, medium spicy jalapeno chilies and no spice bell peppers.

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