Basic Tomato Chutney
This tomato chutney is so versatile, you will be making it over and over again
Servings: 4
Ingredients
- 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
- salt
- pinch of sugar (optional)
- fresh coriander
Instructions
- 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
Notes
1. I added just a pinch of sugar to my chutney. The tomatoes were beautifully ripe so I didn't need much
2. You can use brown or red onion for this dish although I prefer red onion
3. The spring onion is optional but highly recommended
4. I used Kashmiri masala for this dish but any masala will work. If you prefer you can also use chilli powder
5. Please note that I did not add any water to my chutney but if you feel it's too thick you can add a bit of hot water
6. Once blended the tomatoes makes 2 and half cups