Tomato Chutney


I love Indian food, but I’ve never really been interested in chutneys. I always imagined it would be too sweet for my tastes. I’d rather heat things up. During a trip we ducked into Whole Foods for sustenance. I had samosas and what I didn’t realize was chutney as a dipping sauce. Amazing. I was obsessed with the idea of a tangy spicy chutney of my very own. I’ve finally landed on this standard recipe, and I’d put it on just about anything. Think something like marinara or bbq sauce but with warm Indian spices and as much heat as you want. Dip bread in it. Dollop it on lentils, spiced potatoes, creamy cauliflower…It’s all good. I had it today on mujadara. Delicious!

Ingredients $2.00 (6 Servings)

  • diced or whole tomatoes large can 28 ozs
  • cumin seeds 1 tsp
  • mustard seeds 1 tsp
  • fennel seeds 1 tsp
  • olive oil 1 tsp
  • turmeric 1 tsp
  • garam masala or chili powder 1 tsp
  • ginger fresh or dried ( use paste.) 1 tbsp
  • cinnamon 1 tsp
  • brown sugar or honey 3 tbsps
  • *optional: minced habanero or hot pepper or dried ground hot pepper 1 unit

Heat oil in a pot on medium heat. Add seeds and cook until barely sputtering. Add all other ingredients and stir to combine. Simmer on low for at least 15 minutes.

*I like a smoother chutney, so I pulse the tomatoes in the food processor. It can be left chunky if preferred.

*I love the flavor of black mustard seeds, so I use those. Regular mustard seeds are fine, but I’d probably suggest crushing them before adding.

*I wanted the little dude to enjoy it also. He’s been asking for chutney that is “not spicy”. I reserved about half for him before adding about a teaspoon of habanero powder to the pot.

*The number of servings is arbitrary and totally depends on how it’s used.

There are all kinds of chutneys out there ranging from sweet coconut and mango to pepper based. I’d even be willing to try a sweeter fruit based chutney to cool down a super spicy dish. Hmmmmmmm………


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