Can’t believe I don’t have a Basic Tomato Chutney recipe on my blog. This is an Indian tomato sauce that’s so versatile.
Basic Tomato Chutney
I make Tomato Chutney all the time. It works great, especially when you’re in a rush.
You can add just about anything to this “sauce” and you have a whole meal within a few minutes.
My family loves it and my kids love it with spaghetti too. I just change it up a little and they’re in heaven.
The secret to making a great tasting chutney is to use Roma tomatoes. Also the riper they are the better.
When your tomatoes are ripe you get that lovely red colour and your chutney also tastes a little sweeter.
The chutney should also be cooked on a low heat for about 20-30 minutes. You do want your tomatoes to cook well and the flavours to infuse.
This is really basic as the recipe title suggests. You will need oil, vegetable or olive oil will do, onion, curry leaf, green chillies, spring onion which is optional, ginger garlic paste, masala, turmeric, tomatoes of course and coriander.
I prefer using red onion as it is sweeter than brown onion. You can use brown onion if you prefer.
Spring onion is not something that everyone uses. However, I saw my mother-in-law using it in her chutney and I tried it.
It does add that extra flavour to the dish but if you don’t have any you can leave it out.
The amount of masala and chillies can also be adjusted according to your taste. I used Kashmiri masala for this dish hence that extra red colour.
How to make the chutney
Like with most Indian dishes you have to heat up the oil. You then saute your onion until translucent.
For a tomato chutney your onion doesn’t have to be golden brown. The curry leaf, spring onion and chilies is then added.
You add the ginger and garlic paste and cook until the raw smell disappears. Add the spices and fry for a few seconds.
The tomatoes are blanched and blended and added to the dish. Bring it to the boil and allow the chutney to simmer until it has thickened and the oil surfaces to the top.
Season with salt and garnish with fresh coriander. You can add a pinch of sugar if the chutney is sour.
What can I add to the Chutney
The options are endless. Today I added some paneer to my dish. You can add sausages, meatballs, eggs, potatoes, chicken or whatever else you prefer.
You can also use it as a sauce for pastas or thicken it a little more and use it as a base for your pizza fillings.
Can I freeze the chutney
You can also make a large batch of the chutney and freeze it. I honestly don’t freeze much because it’s so easy to make.
However, for the busy ladies and gentleman freezing can be done. I would recommend refrigerating for not more than 2 days.
I hope you love this recipe and if you do try it please share your thoughts in the comments.
More recipes to try:
Basic Tomato Chutney
- 12 small roma tomatoes blanched and blended
- 1/4 cup vegetable oil or cooking olive oil
- 1 large red onion thinly sliced
- 2 sprigs curry leaf
- 4 green chillies slit in halves
- 2 spring onion chopped
- 1 teaspoon ginger garlic paste
- 1 tablespoon masala
- 1 teaspoon turmeric
- pinch of sugar (optional)
- fresh coriander
- Heat the oil on medium to low heat. Add the onion and fry until translucent
- Add the curry leaf, chilies and spring onion and fry for a few seconds.
- Add the ginger garlic paste and fry until the raw smell disappears. About 30 to 40 seconds
- Add the spices and fry for 30 seconds. Blanch the tomatoes, remove the skin and blend
- Add the tomatoes and season with salt. Bring to the boil
- Cover and simmer on low heat for 20 to 30 minutes or until the tomatoes are cooked and the oil surfaces to the top. You can add a few drops of water only if the chutney becomes too thick and absolutely required.
- Add a pinch of sugar if the tomatoes are too acidic
- Garnish with fresh coriander