Tomato Chutney

This vibrant Tomato Chutney is a delightful blend of sweet and sour flavors, enriched with the natural sweetness of dates and the aromatic warmth of cardamom, cloves, and cinnamon. The slow simmering process allows the tomatoes to break down into a rich, thick consistency that coats every bite. The addition of dried red chilies provides a gentle, lingering heat that balances the sweetness perfectly. Ideal for serving alongside samosas, dosas, or as a unique condiment for grilled meats and cheeses, this chutney adds a burst of authentic Indian flavor to any meal. It stores well in the refrigerator, making it a convenient staple for quick flavor boosts throughout the week.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 205.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Tomato Chutney is a delightful blend of sweet and sour flavors, enriched with the natural sweetness of dates and the aromatic warmth of cardamom, cloves, and cinnamon. The slow simmering process allows the tomatoes to break down into a rich, thick consistency that coats every bite. The addition of dried red chilies provides a gentle, lingering heat that balances the sweetness perfectly. Ideal for serving alongside samosas, dosas, or as a unique condiment for grilled meats and cheeses, this chutney adds a burst of authentic Indian flavor to any meal. It stores well in the refrigerator, making it a convenient staple for quick flavor boosts throughout the week.

Ingredients

1 cup Vinegar
2 Dried Red chilies, soaked

Directions

1
Soak the dried red chilies in vinegar for 2 hours to soften them and infuse the vinegar with heat.
2
While chilies soak, prepare the spice mixture by lightly crushing 2 cloves and 5 cardamom seeds, and keeping a 1/2-inch piece of cinnamon ready.
3
Drain the chilies, reserving the infused vinegar for later use.
4
In a blender, grind the soaked chilies, 2 crushed garlic cloves, and 1/2 teaspoon grated ginger into a smooth paste.
5
In a large saucepan, combine the reserved vinegar, 2 tablespoons sugar, and a pinch of salt. Bring to a boil over medium heat.
6
Add 1 lb of sliced tomatoes, 1/2 cup stoned and chopped dates, and the prepared spice mixture (crushed cloves, cardamom, and cinnamon) to the boiling vinegar mixture.
7
Stir well to combine all ingredients.
8
Reduce heat to medium-low and simmer, stirring occasionally, for about 30-40 minutes until the mixture thickens significantly and reaches a jam-like consistency.
9
Remove from heat and let cool slightly.
10
Spoon the hot chutney into sterilized jars, seal tightly, and allow to cool completely before refrigerating.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 205.3kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 50.2g17%
Dietary Fiber 0.0g0%
Sugars 50.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in the refrigerator for up to 6 weeks after opening. Ensure the jar lid is tightly sealed.

Spice Variation: For a stronger spice flavor, toast the cardamom seeds and cloves lightly before crushing them.

Sweetness Adjustment: Adjust the sugar amount based on the sweetness of your tomatoes and dates. Taste as you simmer and add more sugar if needed.

Consistency: If the chutney is too thick, add a splash of water. If too thin, simmer for a longer period.

Source Attribution: Recipe adapted from Troth Wells, "The World in Your Kitchen: Vegetarian Recipes".

Keywords: chutney, tomato, indian, spicy, sweet, sour, dates, garlic, ginger, chilies, vinegar, condiment, spice, cardamom, cloves, cinnamon, preserved, side dish

Read it online: https://www.chefs-mate.com/recipe/tomato-chutney-2/