Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I usually make chutneys from my own garden grown tomatoes as one way of preserving them, but alas, my garden isn’t producing tomatoes yet. Chutneys make for flavorful condiments, and pair up nicely with many different foods and cuisines. Tomato chutney is a staple in South Indian cuisine, often paired with idli (savory rice cakes), dosas (much like crepes), fried snacks like vada and pakora, and more. I personally enjoy spooning chutney over grilled meats for a tangy accompaniment. Tomato chutney particularly pairs well with chicken or pork. I also enjoy it spooned over grilled sausages. If you think you like ketchup, swap it out for this tomato chutney. You’ll love it. Chutneys originated in India, but their flavor and versatility has helped it spread around the world. There are many different types of chutney, including mango chutney, coconut chutney, and especially tomato chutney, which focuses on fresh tomatoes. Let’s talk about how we make tomato chutney, shall we? Next, add the apple cider vinegar, cilantro, paprika, sugar and salt. Heat the mixture to medium heat and let it simmer for 20 minutes, stirring occasionally. The ingredients will break down and thicken up into a sauce-like consistency. Finally, remove from heat and let the chutney cool. Enjoy your chutney!
Onions Garlic Many different chili peppers Mango or other fruit Mustard Seeds Clove or other seasonings
If don’t want to incorporate fresh chili peppers, you can use chili powder instead. Or, omit the peppers entirely and focus more on the tomatoes and seasonings. I like a good spicy tomato chutney, so I include peppers with mine. You also can make tomato chutney with green tomatoes. In fact, green tomato chutney is quite popular in Indian cuisine. See my Green Tomato Chutney Recipe with notes. Here are the steps to preserve your chutney with the water bath method.
The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu. Wash jars, lids and rings in hot soapy water, or run jars and rings through the dishwasher. If a recipe calls for 10 minutes or more processing time, you do not need to sterilize jars by boiling. Scoop the chutney into the jars, leaving a ½ inch space. A canning funnel is very useful. Use a wooden or plastic chop stick to release any air bubbles. Wipe the rims clean with a wet paper towel. Place lids and rings onto the jars, gently twist the rings until they stop, then tighten just once more inch. Air must be allowed to escape. The canner should have warm water in it about a quarter filled. (Don’t place cool or cold jars into hot water.) Place the jars on the rack and add more water to cover the jars with 1” of water. Bring water to a rolling boil and start the timer for 15 minutes. Turn off heat and wait 5 minutes. Then lift the jars out and put on a dish towel on a cutting board. Do not put hot jars on a cold surface. A canning jar lifter is almost essential, as you do not want to tilt the jars. (The water on top will evaporate and does not need to be removed). Don’t touch the jars or rings for 12-24 hours. The lids with pop tight as they cool, rather quickly. If a lid doesn’t seal within an hour, replace the lid and reprocess, or put in the refrigerator. Remove the rings and wash the jars thoroughly. Store jars in a cool, dry place without the rings. Label with contents and date.
NOTE: The processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
title: “Tomato Chutney Recipe” ShowToc: true date: “2024-10-16” author: “Scott Duenas”
Tomato chutney is one of my recent favorite chutney’s to accompany idli’s and dosa’s. It is tangy from the flavor of the tomatoes itself and some chilli powder adds a nice heat. I have always had dosas and idlis with the usual coconut chutney or the green coconut chutney coz that is what it is served along with in most restaurants, in Mumbai at least. I discovered this chutney only when I started working and one of my South Indian colleague who was also the head of one of the departments, had got it for lunch. As we always sit to share our lunch, I tasted some and loved it. It was nice and tangy with a little heat from the after taste. I got in touch with her through Whatsapp lately and she was kind enough to share the recipe again. Actually, she had shared the recipe earlier but I hadn’t been smart enough to jot it down. I just made it once and forgot about it!
So anyways here it is! I’m glad to have documented it now. There are tons of tomato chutney recipes online, this one is quite different. For one, the tomatoes are not sautéed rather cooked in its own juices by reducing it down, and tempered with some seasonings. Secondly, you do not need a blender to make a paste, the tomatoes become mushy enough to just mash them with the back of a ladle. My colleague uses only mustard seeds and asafoetida for the tempering, the curry leaves, chillies, and garlic are an addition I love. You may skip those.
Recipe courtesy: Mrs. Karuna
STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE
1.Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
2.Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
3.Switch off the heat, and set aside.
4.For the tempering – Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s, recipe here.
HOW TO MAKE TOMATO CHUTNEY RECIPE?
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