Basic Tomato Chutney
I make Tomato Chutney all the time. It works great, especially when you’re in a rush. You can add just about anything to this “sauce” and you have a whole meal within a few minutes. My family loves it and my kids love it with spaghetti too. I just change it up a little and they’re in heaven. The secret to making a great tasting chutney is to use Roma tomatoes. Also the riper they are the better. When your tomatoes are ripe you get that lovely red colour and your chutney also tastes a little sweeter. The chutney should also be cooked on a low heat for about 20-30 minutes. You do want your tomatoes to cook well and the flavours to infuse.
Ingredients Required
This is really basic as the recipe title suggests. You will need oil, vegetable or olive oil will do, onion, curry leaf, green chillies, spring onion which is optional, ginger garlic paste, masala, turmeric, tomatoes of course and coriander. I prefer using red onion as it is sweeter than brown onion. You can use brown onion if you prefer. Spring onion is not something that everyone uses. However, I saw my mother-in-law using it in her chutney and I tried it. It does add that extra flavour to the dish but if you don’t have any you can leave it out. The amount of masala and chillies can also be adjusted according to your taste. I used Kashmiri masala for this dish hence that extra red colour.
How to make the chutney
Like with most Indian dishes you have to heat up the oil. You then saute your onion until translucent. For a tomato chutney your onion doesn’t have to be golden brown. The curry leaf, spring onion and chilies is then added. You add the ginger and garlic paste and cook until the raw smell disappears. Add the spices and fry for a few seconds. The tomatoes are blanched and blended and added to the dish. Bring it to the boil and allow the chutney to simmer until it has thickened and the oil surfaces to the top. Season with salt and garnish with fresh coriander. You can add a pinch of sugar if the chutney is sour. What can I add to the Chutney The options are endless. Today I added some paneer to my dish. You can add sausages, meatballs, eggs, potatoes, chicken or whatever else you prefer. You can also use it as a sauce for pastas or thicken it a little more and use it as a base for your pizza fillings. Can I freeze the chutney You can also make a large batch of the chutney and freeze it. I honestly don’t freeze much because it’s so easy to make. However, for the busy ladies and gentleman freezing can be done. I would recommend refrigerating for not more than 2 days.
I hope you love this recipe and if you do try it please share your thoughts in the comments. More recipes to try: Spicy Lamb Kebab Chutney Spicy Pan Fried Fish with Peppers Tuna Fishcakes If you loved this, please share!
