Tomato Chutney

January 4th, 2007 filed under Chutneys / Pickles, Vegan

Perk up your meal with this savory chutney.

Serves 2 to 4.

Ingredients:

• 6 medium sliced tomatoes
• 1 tablespoon shredded ginger
• 4 green chilly sliced long ways

Pinch of asafetida (hing)

• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed
• 2 bay leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 2 to 3 tablespoons sugar
• 2 tablespoons chopped cilantro
• 2 tablespoons oil

Method:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
2. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
3. Stir for a second and add sliced tomatoes and green chili.
4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
5. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes corn starch is added to give thickness to gravy but this is optional.
6. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
7. Adjust the salt, sugar and pepper to your taste.

Serving suggestion:

• This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.

Tips

• Add the sugar slowly as needed, depending on sourness of tomatoes.

39 Responses to “Tomato Chutney”

1. hamida says:

   October 30, 2008 at 3:41 pm

   ok thank you

   Reply
2. Manjula Jain says:

   October 29, 2008 at 9:57 pm

   Hello Hamid, you can save this chutney in the fridge for few days.

   Reply
3. hamida says:

   October 28, 2008 at 4:29 pm

   hi
   great recipe!
   can i put this chutney in the fridge after it has been cooked and when its room temperature? please do reply
   thanks.

   Reply
4. On f’rait comme si qu’on voyageait (2) — Recettes de Cuisine des Blogs - Annuaire des Blogs Culinaire says:

   September 7, 2008 at 7:10 am

   [...] 2 à 3 cc de sucre- 2 CS de coriandre fraîche ciselée- 2 CS d’huile ou de gheeSource : Tomato Chutney, Manjula’s [...]

   Reply
5. marion says:

   September 6, 2008 at 6:59 am

   I published this recipe on my blog, here : http://ilenfautpeupour.canalblog.com/archives/2008/09/05/10453611.html
   It was absolutely delicious, served with zucchini pakoras
   Thank you very much Manjula !

   Reply
6. Adam says:

   July 15, 2008 at 6:33 am

   Hello Manjula,
   Thanks very much for all of your recipes – I try new ones at least once a week.
   I made this chutney today – it tastes very good.
   I admit that I always make changes to my taste — I added chilli powder for more heat, and some vinegar for more tang.
   Thanks again!

   Reply
7. Manjula Jain says:

   June 6, 2008 at 9:51 am

   Yes, corn starch just give little thick ness to gravey, so its not important.

   Reply
8. archana says:

   June 6, 2008 at 9:21 am

   namasta auntyji
   i don’t have cornstarch, so can i make chutney without cornstarch?

   Reply
9. Neethi says:

   May 21, 2008 at 11:15 am

   Hi Aunty….

   Your recepies are awesome!!!

   Reply
10. nasrin says:

    May 18, 2008 at 5:29 pm

    dear manjula aunty,thank you for this recipe .today i make it and its comes very teasty .instad of suger i use splenda . because my mother-in-law have diabitis .but its teast is verygood .thank you

    Reply