Easy Tomato Chutney

About Tomato Chutney

Tomato chutney is a popular condiment in Indian cuisine, known for its tangy and slightly spicy flavor. It is made primarily from tomatoes and can be enhanced with various spices and ingredients to suit different tastes. Here are some key points about tomato chutney:

Varieties and Regional Differences:

1. South Indian Style: Often includes ingredients like tamarind, curry leaves, mustard seeds, and a blend of spices. It's typically served with dosas, idlis, and other South Indian snacks.

2. North Indian Style: May include garlic, onions, and sometimes sugar or jaggery to balance the tanginess. It's often served with parathas, pakoras, and other North Indian dishes.

3. Bengali Style: Can include panch phoron (a blend of five spices) and sometimes raisins for a sweet and tangy flavor.

Common Ingredients:

• Tomatoes: The base of the chutney, providing a tangy flavor.

• Onions: Add sweetness and texture.

• Garlic and Ginger: Enhance the flavor with their aromatic qualities.

• Green Chilies: Provide heat; the quantity can be adjusted based on spice tolerance.

• Spices: Mustard seeds, cumin seeds, turmeric, red chili powder, and sometimes asafoetida (hing).

• Tamarind or Lemon Juice: Adds extra tanginess.

• Sweeteners: Jaggery or sugar for a hint of sweetness (optional).

Preparation:

1. Tempering: Spices are fried in oil to release their flavors.

2. Sautéing: Onions, garlic, and ginger are sautéed until golden brown.

3. Cooking: Tomatoes are added and cooked down to a mushy consistency.

4. Balancing: The flavors are balanced with spices, tamarind, and sweeteners.

5. Blending: The chutney can be blended to a smooth consistency or left chunky, depending on preference.
   

Table of Contents

• Tomato Chutney

• Image

• About Tomato Chutney

• Varieties and Regional Differences

• Common Ingredients

• Preparation

• Ingredients

• Instructions

• Tips

• Troubleshooting

• Serving Suggestions

• Storage

• Health Benefits

• Video

Here's a simple recipe for an easy tamatar (tomato) chutney:

Ingredients:

• 4 ripe tomatoes, chopped

• 1 medium onion, finely chopped

• 2-3 green chilies, chopped (adjust to taste)

• 4-5 garlic cloves, chopped

• 1-inch piece of ginger, chopped

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 tablespoon oil

• A pinch of asafoetida (hing)

• 8-10 curry leaves

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• Salt to taste

• 1 tablespoon jaggery or sugar (optional, for a hint of sweetness)

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat Oil:

• Heat oil in a pan over medium heat.

1. Tempering:

• Add mustard seeds and let them splutter.

• Add cumin seeds and let them crackle.

• Add asafoetida (hing) and curry leaves.

1. Sauté Aromatics:

• Add chopped onions and sauté until they turn golden brown.

• Add garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.

1. Add Tomatoes:

• Add the chopped tomatoes, turmeric powder, red chili powder, and salt.

• Mix well and cook until the tomatoes turn soft and mushy. This should take about 5-7 minutes.

1. Sweetness (Optional):

• If you prefer a slightly sweet chutney, add jaggery or sugar. Mix well and cook for another 2-3 minutes.

1. Blend (Optional):

• If you prefer a smooth chutney, let the mixture cool slightly and blend it to your desired consistency. You can skip this step if you like a chunky chutney.

1. Garnish and Serve:

• Garnish with chopped coriander leaves.

• Serve the chutney with dosa, idli, rice, or any other dish of your choice.

Enjoy your homemade tamatar chutney!

Here are some useful tips to ensure your tomato chutney turns out delicious every time:

Tips for Making Tomato Chutney:

1. Use Ripe Tomatoes:

• Choose ripe, red tomatoes for the best flavor. Overripe tomatoes can add sweetness, while underripe ones might be too tart.

1. Balance the Flavors:

• Adjust the spice levels according to your taste. If the chutney is too tangy, add a pinch of sugar or jaggery to balance it out.

• If it’s too sweet, a little extra lemon juice or tamarind can add the necessary tanginess.

1. Proper Tempering:

• Properly tempering the spices in hot oil is crucial for releasing their full flavors. Make sure the oil is hot before adding mustard seeds and cumin seeds.

1. Cooking Time:

• Cook the tomatoes until they are soft and mushy to achieve a smooth consistency. This also helps to blend the flavors better.

1. Consistency:

• Decide on the texture you prefer. For a smooth chutney, blend it after cooking. For a chunkier texture, mash the tomatoes with a spoon or potato masher instead of blending.

1. Additions and Variations:

• You can add roasted peanuts or coconut for additional flavor and texture.

• Experiment with different spices like fennel seeds, fenugreek seeds, or a touch of garam masala for unique flavors.

1. Freshness:

• Use fresh ginger, garlic, and green chilies for the best taste. Avoid using pre-ground or stale spices.

1. Storage:

• Store the chutney in an airtight container in the refrigerator. It usually lasts for up to a week. For longer shelf life, you can freeze it in portions.

1. Reheating:

• When reheating the chutney, do it over low heat and stir frequently to prevent burning.

1. Serving:

• Garnish with fresh coriander leaves or a splash of lemon juice just before serving to enhance the flavor and add a fresh touch.

Troubleshooting:

• Too Spicy: Add a dollop of yogurt or a splash of coconut milk to mellow down the heat.

• Too Watery: Continue cooking on low heat until the excess water evaporates and the chutney thickens.

• Too Tangy: Balance with a little sugar or jaggery. Adjusting salt can also help.

Following these tips can help you make a flavorful and well-balanced tomato chutney that complements a wide variety of dishes.

Serving Suggestions:

• With Breakfast Items: Commonly served with South Indian breakfast items like dosa, idli, and uttapam.

• As a Dip: Accompanies snacks like samosas, pakoras, and sandwiches.

• With Main Dishes: Pairs well with rice, chapati, and parathas.

• As a Spread: Can be used as a spread for sandwiches and wraps.

Storage:

Tomato chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, it can be frozen.

Health Benefits:

• Tomatoes: Rich in vitamins A and C, and antioxidants like lycopene.

• Spices: Many spices used in chutney have health benefits, such as anti-inflammatory and digestive properties.

Tomato chutney is versatile and can be customized with different spices and ingredients to suit various palates. Its tangy, spicy, and sometimes sweet flavor makes it a delightful addition to many meals.