Tomato Chutney

Sauces and Marinades | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomato chutney goes well with almost any dish or snack.

Ingredients

Tomatoes - 8 pieces
Water - 2 fl oz
Ghee - 1 fl oz
Mustard Greens - 0.4 oz
Mild Chili Spice - 2 pieces
Ground clove - 5 pieces
Bay leaf - 2 pieces
Cinnamon - 1 piece
Toasted Cumin Seeds - 0.2 oz
Ground coriander - 0.4 oz
Grated Ginger Root - 0.5 oz
Salt - 0.2 oz
Asafetida - a pinch
Sugar - 2.1 oz

Step by Step guide

Step 1

Blanch the tomatoes, peel them, and mash them, adding 60 ml of water.

Step 2

In a medium-sized pot, heat the ghee over medium heat and add the mustard seeds. Cover with a lid. When the mustard seeds stop popping, add the remaining spices except for the asafoetida, and sauté, stirring, for one minute.

Step 3

Add the tomatoes, asafoetida, and salt. Cook uncovered over low heat for 20–30 minutes, stirring occasionally. At first, stir from time to time; as the mixture thickens, stir more frequently until there is no liquid left in the mixture.

Step 4

While continuing to stir, add the sugar and increase the heat. Stir vigorously for another 5 minutes until the chutney thickens and reaches the consistency of a thick tomato sauce. Remove the cloves, bay leaves, and cinnamon stick.