Tomato Chutney

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Fresh tomatoes are charbroiled, then simmer with a variety of Indian Spices and a dash of sweetness.

Course Side Dish, Snack

Cuisine Indian

Keyword Chutney, Tomatoes

Prep Time 10

Cook Time 9

Servings

Calories 54kcal

Equipment

1 Kadai pan, Or large fry pan
1 Gas Stove

Ingredients

5 Tomatoes Fresh, large; charbroil and chopped
1 tbsp Oil I used Sunflower oil
1 tsp Black mustard seeds
1 tsp Cumin seeds
¼ tsp Hing
1 tsp Kashmiri red chili powder
½ tsp Turmeric powder
1 tbsp Jaggery
1 tsp Chili Fresh green chili, finely chopped
1 tbsp Cilantro Fresh chopped

Instructions

Charboil Tomatoes

Turn on a stove top gas burner and place the tomatoes, one at a time, in the flames. Turn and charbroil the outside skin until blackened.
Set tomatoes aside to cool. When cool, peel off the charbroiled skin with a knife. Finely chop the tomatoes and set aside.

Chutney

Add the oil to a kadai pan and heat.
Add the black mustard seeds, cook to a sputter; then add the cumin seeds and cook until they sputter.
Add the red chili powder, turmeric and hing and mix quickly for a few seconds.
Add the tomatoes, mix well, cover and cook over low heat until the tomatoes are soft and well cooked, about 6 minutes or so.
After the tomatoes are well cooked, add the jaggery and salt. Mix well and cook several more minutes.
Remove from heat and mix in the chopped cilantro and green chilis.

Notes

Serve with potato stuffed parathas.

This recipe is pure veg. If you want, you can kick up the flavor by adding chopped onions and garlic during the initial sautéing, right after the cumin seeds.

You can also add chopped onions and garlic at the very end as a garnish.

Nutrition