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Quick and Easy Tomato Chutney

Tomatoes are a staple. And making a chutney out of them is very common in central India. I did not know how to make it till around six years back, as it is not very common in our region. My friend from Chhattisgarh once told me a recipe orally, but I didn’t get to make it at that time. It took me almost a year to get to making it, but when I did, oh boy! It was festive!!!! I made some changes to the recipe, added some flavours, took out a few, and here is the final recipe I have.

The ones who follow me, know that I can’t give precise recipes, because that is not how Indian dishes are cooked. Always customise to your own taste. It all depends on how much you are making, and what suits your taste buds. So, here is the recipe.

Ingredients:

🔸Desi Ghee/Mustard Oil/Refined Oil (your preference totally!)

🔸3/4 tsp Raai/Sarson, whatever is available. I would have used sarson, but it was not available.

🔸1 tsp saunf (fennel)

🔸5 tomatoes, diced into small pieces with skin (you can grind them if you like, but this seems more enticing)

🔸10-15 Curry leaves, chopped/whole is up to you

🔸Sugar 2 tsp

🔸Laal mirch powder, swaad anusaar (Red Chilli Powder)

🔸1 tsp Corriander powder (dhaniya powder)

🔸Namak swaad anusaar (Salt)

Tomato Chutney and Homemade White Bread

Method:

  1. Pour some ghee/oil in a pan, add sarson and fennel. I cover the pan because it splutters a lot.
  2. Once done, add curry leaves. Let them assimilate their taste in the ghee/oil for a few seconds. This too splutters, so careful!
  3. Then add tomatoes and sugar, mix, cover, and let it simmer on medium high flame for around 10 minutes. Keep an eye so that it doesn’t burn. If it starts sticking to the bottom, lower the flame and add splash of water. Find your balance.
  4. Add corriander powder, and let the muxture simmer till it’s almost done. To know whether it’s done or not, check the tomatoes. They must be soft and mushy and most of them should have almost turned into a paste.
  5. Add salt in the end. Cook for another minute so the salt is incorporated well, and turn off the flame. Store it in an airtight container and keep in fridge.

Indian cuisine has so many wonderful condiments and spreads that one cannot even count. Exploring regional cuisines isa joy!

If you happen to try this recipe, do share a picture and your experience on social mmedia, and tag me. I would love to see your versions of this chutney!

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