Get ready to embark on a culinary adventure that will transform your ordinary meals into extraordinary experiences! Our Tomato and Chilli Chutney is not just a condiment – it's a flavor explosion that captures the vibrant essence of Indian cuisine. With a perfect balance of tangy tomatoes, fiery chillies, and a hint of sweetness, this homemade chutney will elevate everything from your morning toast to your evening dinner, leaving your family and friends begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 1 jar
Ingredients
- 4 ripe tomatoes, chopped
- 2 red chillies, chopped
- 1 onion, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 4 ripe tomatoes, 2 red chillies, 1 onion, ginger, garlic, sugar, vinegar, mustard seeds, and salt.
- Wash the tomatoes thoroughly under running water. Remove the stems and chop them into small pieces. Set aside.
- Take the red chillies, remove the stems, and chop them finely. If you prefer a milder chutney, you can deseed the chillies before chopping.
- Peel and finely chop the onion. Grate the ginger and mince the garlic, ensuring they are ready for cooking.
- In a medium-sized pan, heat a tablespoon of oil over medium heat. Once hot, add the mustard seeds and allow them to crackle for about 30 seconds.
- Next, add the finely chopped onion to the pan. Sauté the onion until it becomes translucent and soft, which should take about 5-7 minutes.
- Add the grated ginger and minced garlic to the sautéed onions. Cook for an additional 2-3 minutes until fragrant.
- Now, add the chopped tomatoes and red chillies to the pan. Stir well to combine all the ingredients.
- Sprinkle in the salt and sugar, then pour in the vinegar. Stir everything together until well mixed.
- Bring the mixture to a gentle boil, then reduce the heat to low. Allow the chutney to simmer uncovered for about 20-25 minutes, stirring occasionally. The mixture should thicken and the tomatoes should break down.
- Once the chutney has reached your desired consistency, remove it from the heat. Let it cool for a few minutes.
- Transfer the chutney into a clean, sterilized jar. Allow it to cool completely before sealing the jar with a lid.
- Store the chutney in the refrigerator. It can be enjoyed with various dishes, such as rice, bread, or as a dip.
Tips
- Choose ripe, juicy tomatoes for the best flavor and consistency. Overripe tomatoes work wonderfully in this recipe.
- Adjust the number of chillies based on your spice tolerance. For a milder version, remove the seeds before chopping.
- Use a heavy-bottomed pan to prevent burning and ensure even cooking.
- Stir the chutney occasionally while simmering to prevent sticking and achieve a smooth texture.
- For a smoother chutney, you can blend the mixture slightly after cooking.
- Sterilize your jar properly to ensure the chutney stays fresh longer.
- Let the chutney cool completely before sealing to prevent condensation.
- The chutney tastes even better after a day or two, as the flavors continue to meld together.
- Store in an airtight container in the refrigerator and consume within 2-3 weeks for the best taste.
- Experiment with additional spices like cumin or cinnamon to create your unique twist!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
