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.
- • 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
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).
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.