Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Tomato Chutney
Tomato Chutney
Ingredients:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
3 tablespoons oil (I used olive oil)
2 teaspoons black mustard seeds
1 spring curry leaves, torn
2 dried red chili, broken into half
1 tablespoon minced garlic
1 small red onion, minced
½ teaspoon paprika
1 ½ cups chopped tomatoes
2 tablespoons tomato paste
2 tablespoons white vinegar
½ cup water
salt, to taste
About the Recipe
Makes about 1 cup Prep +cooking: 30 min
Chutney is one of those condiments that is so widely loved that it graces our dining table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right?
With a riotous mix of color and character, ranging from the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights.
When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly.
What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right?
Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again.
Getting it done:
Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside.
Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes.
Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed.
Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise.
Ingredients:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
3 tablespoons oil (I used olive oil)
2 teaspoons black mustard seeds
1 spring curry leaves, torn
2 dried red chili, broken into half
1 tablespoon minced garlic
1 small red onion, minced
½ teaspoon paprika
1 ½ cups chopped tomatoes
2 tablespoons tomato paste
2 tablespoons white vinegar
½ cup water
salt, to taste
Getting it done:
Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside.
Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes.
Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed.
Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise.
About the Recipe
Makes about 1 cup Prep +cooking: 30 min
Chutney is one of those condiments that is so widely loved that it graces our dining table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right?
With a riotous mix of color and character, ranging from the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights.
When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly.
What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right?
Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again.
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