Tomato Chutney

by FlavorFav

Prep: 15 minsCooking: 30 minsServes 4

Vegetarian

Instructions

Step 1
1. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 2-3 minutes until fragrant.
4. Stir in turmeric powder, red chilli powder, ground coriander, and salt. Cook the spices for a minute to release their flavours.
5. Add the chopped tomatoes and cook them down until they turn soft and mushy, stirring occasionally. This will take about 10-15 minutes.
6. Once the tomatoes are well-cooked, add jaggery or brown sugar. This balances the tanginess of the tomatoes and adds a hint of sweetness.
7. Allow the chutney to simmer for another 10-15 minutes until it thickens and reaches a desirable consistency.
8. Sprinkle garam masala for an extra layer of flavour. Adjust salt and spices according to your taste preferences.
9. Let the chutney cool down to room temperature before transferring it to a clean, airtight jar.
10. Garnish with chopped fresh coriander leaves for a burst of freshness.

Recipe Story

Ladies and gentlemen, adventurers and culinary thrill-seekers, gather 'round for a journey that transcends borders and tantalises the taste buds. Today, we're diving headfirst into a condiment that carries the weight of history and the zest of innovation - the humble yet mighty Tomato Chutney.

Imagine, if you will, the bustling streets of Mumbai, where the symphony of car horns blends with the aromatic melodies wafting from street food stalls. It's here that the roots of our story dig deep, as tomato chutney emerged from the cultural crossroads of Indian cuisine. It's a tale woven with the threads of tradition and a pinch of audacity, capturing the essence of an entire nation in every spoonful.

Ripe tomatoes, plucked at the peak of perfection, become the canvas on which our flavour adventure unfolds. But oh, dear friends, it's not just about the fruit. It's a dance of spices - mustard seeds crackling like firecrackers, cumin whispering ancient secrets, and fenugreek adding its enigmatic touch. The onion, garlic, and ginger trio perform a culinary ballet, infusing the chutney with layers of aroma that beckon even the most jaded palates.

And let us not forget the chilies, those green warriors of heat and sensation, each chop and sprinkle a calculated move in the intricate choreography of flavours. Turmeric and red chilli powder take the stage, dressing the tomatoes in their vibrant hues, while ground coriander and garam masala weave tales of heritage and complexity.

But it's not all about the bold and the fiery; sweetness emerges, a balance struck with jaggery or brown sugar. This sweetness, the yin to the chilies' yang, transforms the chutney into a symphony of contrasts that dance on your tongue.

In this ever-evolving culinary landscape, tomato chutney has become more than just a sidekick; it's a star in its own right. It graces dosas and idlis with its presence, lends its vibrancy to wraps and sandwiches, and even stands tall beside grilled meats and cheeses.

So, my fellow wanderers of taste, fasten your seatbelts, for we're about to embark on a tomato-fueled escapade. As we dive into this recipe, remember that it's not just a condiment; it's a ticket to the heart of culture, a treasure trove of tradition, and a testament to the boundless creativity that emerges from the kitchen. Let's embrace the unknown, savour the familiar, and celebrate the culinary wonders that connect us all.