Spicy Tomato Chutney2014-09-09
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 60m
Spicy tomato chutney is very popular in India and goes well with many dishes, but is also good with non-Indian meals as well. It makes good use of any surplus tomatoes from the garden. I used cherry tomatoes, but any tomatoes could be used. If you use large tomatoes, it’s best to remove the skins.
- 2 tbsp vegetable oil
- 1 medium red onion, finely sliced
- 10g fresh ginger, finely chopped
- ½ tsp chilli powder
- 2 cloves garlic, crushed and finely chopped
- 450g tomatoes, skinned and diced if using large tomatoes. Cut in half if using very small tomatoes
- ½ tsp salt
- 1 tsp black mustard seeds
- 1 tsp urad dal
Heat 1½ tbsp of the oil in a karahi or saucepan and gently fry the onion on a low-medium heat for about 10 minutes, until soft and golden.
Add the ginger, chilli powder and garlic and fry for about 40 seconds.
Add the tomatoes and salt and cook for about 15 minutes over a medium heat.
Stir and crush the tomatoes, adding a little water if required. The mixture should be a little runny, but with small, soft chunks of tomato.
Place the tomato mix into a small bowl and leave.
In a small frying pan heat the remaining oil over a low-medium heat and add the mustard seeds and urad dal and fry for about 30 seconds until the mustard seeds stop popping but be careful not to burn the dal.
Stir the seed and dal mix into the tomato mix and serve when cool.