Tomato Chutney (Hot Mustard)

7 Oct

This Indian inspired, fresh tasting, tomato chutney is fantastic. It is HOT and not for the faint hearted. It is a savoury chutney with no sugar added, the preserving qualities are in the oil and once opened it is best kept in the fridge. Perfect for adding a dash of taste bud tingling zing to any meal but especially curries, rice, lentil and vegetable dishes.
Makes about 5 x 250g jars Prep 20 min Cook 1 hour

  • 1 kg Tomatoes (skinned, de-seeded and chopped)
  • 5 fat cloves garlic
  • 200-250g (about 20-30) fresh red chillis, seeds and stalks removed
  • 100ml mustard oil (or peanut oil)
  • 3 tsp brown mustard seeds
  • 10-15 curry leaves
  • 1 tsp turmeric
  • 2 tsp grated ginger
  • 1 tsp nigella seeds
  • 1/2 tsp aesafoetida
  • 1 tsp salt
  • 1 tsp ground dried cayenne chilli (optional)
  • extra oil

Put the tomatoes, garlic and chillis in a food processor and whizz to a fine mush. Heat the oil in a large heavy pan. If using the mustard oil make sure it gets very hot, until it starts to smoke, which will cause the oil to mellow and be less acrid. Throw in the mustard seeds and curry leaves and pull the pan off the heat immediately. Add the tomato and chilli paste carefully to avoid getting splattered with hot oil. Add the turmeric, ginger, nigella, asafoetida and salt but leave out the cayenne powder until the end of cooking to check taste.
Cook uncovered over a low heat stirring every now and then. The chutney should reduce and become thick and the oil will float to the top. This takes about 1 hour. Check the heat level and add the cayenne powder if you wish, bearing in mind you want this chutney to be hot. Pour into sterilised jars leaving a 1/2 cm gap, top with oil and seal.

Cooks Note We often run out of this chutney way before next seasons tomato harvest so we improvise and make batches with tomato conserves. You can use frozen peeled tomatoes or canned tomatoes for this recipe and dried chillis if you are making it out of season and the results are good.

Originally posted Mas du Diable 21/03/08

One Response to “Tomato Chutney (Hot Mustard)”

  1. Laura Hudson 07/10/2009 at 12:55 #

    1. Jenny wrote on mas du diable:Ooh, that sounds yummy. Caution-inducing, but yummy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: