Easy Tomato Chutney – Diwali Special
Indian festivals are all about celebrations, happiness, togetherness and a lot of delicious, colourful and festive food. India has an incredible diversity of food and an overwhelming variety of chutneys across the country. Our festive meals are incomplete without a chutney being served on the table.
A chutney is a spicy, sweet, sour or salty condiment, originating in India, with a million flavour combinations, spectrum of colours and a range of textures.
Every household in India has their own chutney recipe and is a reflection of our regional cuisine. I am presenting my version of Tomato Chutney that will be a perfect addition to your festive meals this Diwali.
Fresh, juicy tomatoes are cooked to perfection and are made into a thick sauce, bursting with Indian flavours. Roasted cumin seeds, fennel seeds and tamarind gives the chutney a beautiful aroma and taste.
Serve this sweet and tangy tomato chutney with your favourite vegetable pakoras, dahi bhalla, aloo puri, samosas, chaat papri or any of your favourite dishes; it will make a delightful combination!
Easy Sweet and Tangy Tomato Chutney
Ingredients
- 15-17 medium sized Tomatoes peeled and chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Red chilli powder
- 1 tbsp Fennel seeds
- 2 tbsp Tamarind seedless
- 3.5 tbsp Sugar
- 1 tsp Cumin seeds roasted
- 1½ tbsp Olive oil
- 1/2 tsp Sesame seeds
- 1/2 Lime juiced
Instructions
- Soak seedless tamarind in 1/2 cup warm water. Keep aside.
- Place a pot of water on the stove and bring it to a boil.
- Also prepare an ice bath. (Fill a bowl with cold water and add ice cubes to it.)
- Use a knife to make two cuts on the bottom of your tomatoes (in shape of an X). Put the tomatoes in the boiling water for 30 to 40 seconds.
- Take the tomatoes out and place them in the ice bath for 30 to 40 seconds. Then, take them out and remove the peel with your hand or with the help of a knife. It will come off very easily.
- Dice the tomatoes into small pieces.
- Heat olive oil in a pan and add chopped tomatoes to it
- Cook on medium flame for about 40 to 50 minutes or until the tomatoes are fully cooked and chutney gets a thick consistency. Keep stirring in between.
- Add soaked tamarind, sugar, salt, black pepper, red chilli powder, lime juice, sesame seeds and fennel seeds. Let it simmer on low for 5-10 minutes.
- While it's simmering, heat a small pan and dry roast cumin seeds for 1-2 min or until fragrant. Add them to the chutney.
- Turn off the flame and let the chutney cool down.
- Store in a glass container up to 2 weeks in the refrigerator.
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One Comment
Naveen
Wow! That looks so delicious 😋