Simple Tomato Chutney

19 May

This is a simple tomato chutney or Tamatar Chatni made with fresh tomatoes and a light Indian spicing. The flavour is delicate, sweet with only a hint of heat. It goes wonderfully with all kinds of dishes.

  • 3-4 large ripe tomatoes
  • 2 tbsp vegetable oil
  • 1-4 dried red chillis (to taste)
  • 1 tsp cumin seed
  • 3cm stick of cinamon
  • 3 tbsp brown sugar
  • 1/2 tsp salt

Roughly chop the tomatoes discarding the cores. Heat the oil in a saucepan and when it is hot put in the chilli, cumin and cinamon and fry until the chillis start to turn brown. Add tomatoes sugar and salt and cook for about 15 minutes until the tomatoes are cooked down and the chutney is fairly thick.

This chutney is ready to serve immediately, it is not a preserve but it does last for a couple of weeks in the fridge.

Source The original recipe came from The Art of Indian Vegetarian Cooking by Yamuna Devi.
Note the original recipe cooked the tomatoes in ghee but I prefer to use sunflower or vegetable oil and I also added more dried red chilli but that really is up to your taste buds it is also nice to add fresh green chillis thinly sliced green chillis for extra punch.

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