Spicy, Sweet, Tangy, Tomato Chutney has all those flavors and more! If I must pick one chutney I use the most, I mean literally like every other day, this is the one. While I love all kinds of chutneys, this one pairs with so many dishes, I simply must have it handy all the time.
Chutney vs. Pickles
In general, we refer to chutneys as those meant to be fresh, in Indian cuisine. These are consumed within a week, at the very latest. Made from fresh ingredients, they taste great when freshly made. South Indian meals typically include at least a couple of fresh chutneys. Pickles on the other hand are made to last longer because of how they are prepared. The famous mango pickle ‘avakaya’ for instance is made from green mango which is first sundried and gets completely dehydrated. It is then cured with mustard, chili powder, salt and oil. Set in airtight jars, it can last for more than a year in the pantry! I leave mine in the fridge and tastes great for up to 2 years.
My Homegrown Tomatoes
Tomato Chutney
Undoubtedly, this is one of my top chutneys! This recipe needs nice ripe tomatoes, some green chilies and cilantro. The dry ingredients include mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery and salt. Instead of powdered white cane sugar we use jaggery to bring in a touch of sweetness to the pickle. Jaggery is digested and absorbed gradually. It releases energy over an extended period. It also brings its own unique flavor to the food.
Pairing
The good thing about this recipe is that it is almost like a cross between chutney and pickle. The reason I say this is because tomatoes are cooked for a long time and therefore reducing moisture to a minimum. This helps it stay good in the refrigerator for 4 to 6 weeks. I use this chutney as a spread, as a side with several recipes like Cracked Wheat Veggie Upma, Vegetable Multigrain Khichdi or as part of my meal along with dal, veggies and steamed rice. It goes great with snacks like Cabbage Wada and Masala Wada. My latest favorite, especially for picnic lunches while hiking, is toasted sourdough with tomato chutney spread, topped with sliced hard-boiled egg, tomato and cucumber. It is delicious!
Sourdough sandwich with tomato chutney
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene). Great thing is that tomatoes do not lose their nutritional value when cooked. Cilantro and fenugreek seeds used in this recipe, further enhance the nutritional value.
Check out our other delicious and nutritious chutney recipes:
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Malabar Spinach Chutney
- Roasted Eggplant and Tomato Chutney
- Coconut Chutney
- Ridge Gourd Chutney
- Coconut Tomato Chutney
- Flavorful Cilantro Mint Chutney
- Smoky Eggplant Chutney
- Zero Waste Butternut Squash Peel (Sippe) Chutney
- Superfood Moringa Leaf Chutney
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Spicy, Sweet, Tangy, Tomato Chutney
Ingredients
- 2 Cups Tomato - Large Pieces
- 1/8 Cup Cilantro
- 2 Peppers Green Chili Pepper - Cut in half
- 1 1/2 Teaspoons Mustard Seeds
- 1 1/2 Teaspoons Cumin Seeds
- 1/4 Teaspoon Fenugreek Seeds
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Sea Salt
- 1 Teaspoon Jaggery - Powdered
- 1/2 Teaspoon Tamarind - (Optional)
- 1/2 Cup Olive Oil
Instructions
- Cut tomatoes, cilantro, chili peppers (in half).
- Set mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery, salt and tamarind aside in a bowl. Tamarind is optional.
- Set IP to 'sauté' mode. Sauté mustard seeds, cumin seeds and fenugreek seeds in half a teaspoon of oil for a minute.
- Transfer them to blender, add tamarind paste, salt, chili powder and jaggery and blend to a fine powder.
- Set blended powder aside.
- Add a quarter cup oil to IP, add tomatoes, cilantro, chili peppers, tamarind and cook for 5 minutes.
- Set lid, set IP on 'steam' mode for 3 minutes. This will soften tomatoes.
- Set IP back on 'sauté' mode, keep adding rest of the oil and keep stirring till moisture evaporates and oil starts kicking out. Now add the blended spices and mix well. You'll need the excess oil to keep the chutney from drying up.
- Transfer to a bowl and let it cool to room temperature.
- Mix well and let it cool. Transfer to a dry glass bottle (make sure the bottle is absolutely dry since any moisture can be conducive to mold).
- Seal tight and store it in refrigerator.
- Serve with your favorite snacks!
