This delicious tomato chutney pretty much goes with anything and its so easy to make that you’ll have no excuse but to make it. Spicy, sweet and tangy! Not only I have this with my Dosa and other Indian dishes, I also smother it all over my sandwiches, grilled veg, roast meat, pastas and sometimes even mix it with my fresh salad to give it that extra zing. I had mine with some prata (roti canai) today.
You don’t have to go to any speciality Indian store to get the ingredients as its easily found in any supermarket. I however have bragging rights because I grew the tomatoes, chillies and bay leaves myself ( : haha. Urban gardening / growing edibles in pots is kinda my thing but lets leave that for another post shall we?
This is what you need:
- 450g cherry tomatoes – diced
- 100g shallots – diced
- 2 red chillies – diced (reduce/remove the seeds if you don’t like it spicy)
- thumb sized ginger – diced
- 3 Tbsp ghee (or oil)
- 2 bay leaves (or curry leaves)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 Tbsp tamarind pulp
- 2 Tbsp coconut sugar (or any sugar you have)
- 1/2 tsp turmeric powder
- 3 Tbsp white vinegar
- 1/2 cup water (add more if needed)
- Handful of coriander leaves
and this is how you cook it:
- Heat up the ghee, add the shallots, ginger and chillies. Fry till fragrant
- Add bay leaves, cumin and mustard seeds to this. Fry for about 2 minutes or so.
- Add the tomatoes and let it fry for a few minutes, then add the tamarind, coconut sugar, turmeric, vinegar, salt, pepper, half of the coriander leaves. Let it cook for a few minutes.
- Add water, reduce the heat and let it simmer for about 30 minutes. Add more water if needed.
- Once its cooked down, taste to make sure everything is balanced. You can add more spice, tamarind or salt to your personal preference.
- Finish off with more coriander.
Let me know if you have any questions. Enjoy!!