Chutney is a known as a family of condiments or sauces in Indian cuisine.
Indian food is rich and aromatic, nostalgic and spicy, saucy and savory, sweet and sour. This makes it hard to eat plain or bland foods. I am a condiment girl at heart. I need a dipping sauce with everything that can be dipped. I think this is because most curries are saucy and most dinners in my life are accompanied with some sort of chutney.
My favorite chutneys include tomato, cilantro, coconut and peanut chutney. Here I am sharing one version of tomato chutney, a very simple one at that.
This recipe calls for canned peeled plum tomatoes. You can definitely opt for fresh vine tomatoes, however I ALWAYS have canned tomatoes in my pantry so most of the time I am making my chutney with canned tomatoes versus fresh.
If your mouth was watering with our Chicken Palau recipe, be sure to add this chutney alongside it.
What’s your favorite chutney?
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 28 ounce canned peeled plum tomatoes
- 3 garlic cloves minced
- 1 inch ginger peeled and minced
- 4 fresh green Thai chili peppers
- 1 pinch cumin and mustard seeds
- 1 sprig curry leaves
- 1/4 cup cilantro chopped
- 1 tablespoon vegetable oil
Ingredients
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- To prep: Pour canned tomatoes in a bowl, using a knife slice the tomatoes, no need to have perfect cuts as the tomatoes will melt.
- Next: Mince the garlic and ginger using a mortar and pestle
- Start Cooking: Heat oil for 1-2 minutes.
- Add cumin and mustard seeds, once the seeds begin to pop and sizzle, your oil is hot enough. About 1 minute.
- Add onion and chili peppers and saute for 3-4 minutes
- Add garlic and ginger for 1 minute
- Add tomatoes and salt. Lower heat, cover and let cook for 25 minutes. Stirring occasionally.
- Add curry leaves and cilantro and cook for 2 more minutes. Turn heat off and enjoy!
