Tomato Chutney

Tomato Chutney
This is what the chutney looks like frozen into a half-sphere, so this is not a picture of a hybrid tomato or something 😉

Tomato Chutney is, by far, my fiance’s favorite (mine is coconut chutney). While he is happily dipping Idli in his dollop of chutney, I will be pouring it unceremoniously over a burrito. This recipes makes a shareable amount, and any extras can be frozen into small half-spheres (pictured) and saved for later use (1-2 months) in a freezer-safe container.

On a medium heat, add the following ingredients

  • 3 tbsp of oil
  • 1/4 tsp fennel powder (I’ve just used the seeds before too)
  • 1/4 tsp cumin seeds
  • 1/4 tsp urad dal
  • 1/4 tsp mustard seeds

When mustard seeds pop, add

  • 1/2 cup curry leaves (not curry powder!)
  • 1/2 tsp red chili powder (the hotter the better :D)

After approximately 30 seconds, add

  • 1 large onion, roughly chopped
  • 8 pods of garlic, roughly chopped

Cook these for about 2-3 minutes, then add

  • 2, 14 oz cans of diced tomatoes (or 8 roma tomatoes, diced)
  • 1 tsp sambhar powder
  • 1 1/2 tsp salt

Cook for 12+ minutes, stirring infrequently

Once done, allow to cool enough to puree in a food processor until very smooth (about 5 minutes+). Adjust chili powder and salt at this point.



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