One of the first types of food that my husband learned to like after leaving Morocco was Indian food. I think this is because of the use of spices and sauces/gravies.
India is a country of spices, pickles, and chutney. There are way too many chutneys and every region has its own way of making them.
This tomato chutney recipe is a popular and authentic south Indian dip, which is super easy to prepare and tastes amazing with literally any dish you pair it with.
A lot of people really like to pair this chutney with chicken mandi and chicken kabsa. But of course you can use it with any dish that suits your fancy!
Easy Tomato Chutney
A simple spicy tomato chutney that is a great accompaniment to a wide variety of dishes.
Ingredients
- • 3 large tomatoes roughly chopped
- • 4 large garlic cloves
- • 1 small onion chopped
- • 8-10 dried red chilies adjust to taste
- • 1/2 teaspoon salt or to taste
- Tempering/ Tadka:
- • 1 teaspoon oil, use oil of choice
- • 1/4 teaspoon mustard seeds
- • Pinch hing / asafetida
- • 6-7 curry leaves
Instructions
Soak the dry red chilies in hot water for about 15-20 minutes.
In a blender add the roughly chopped tomatoes, onion, garlic cloves, soaked red chilies (drain the water from the chilies), and salt. Blend until they are a smooth consistency.
For Tempering/Tadka - take a pan, add oil and mustard seeds. Once the seeds start to crackle add a pinch of hing / asafetida and curry leaves.
Now add the paste to the tadka/tempering and cook for around 3-4 minutes on medium flame. Switch off the flame and let it cool.
You can store this in a glass jar for 2 weeks (keep in refrigerator).
Notes
The flavors of Chutney intensifies when chilled. Pop it in the refrigerator for 2 to 3 hours before serving.
If you want it to be spicier increase the amount of dried red chilies.
