Its Monday! Yeah, I know, but lets beat them Monday blues with this delicious, simple red Tomato Chutney.
My mom and my husbands Mom both make a similar chutney, as a side on days when not preparing an elaborate meal. Hubbs tells me that they would eat up loads of the chutney with Parathas(stuffed flat bread) or rotis. Since, I was not too fond of sour stuff growing up, I ate sour chutneys sparingly.
But as we all know how my taste buds have gone all hormonal on me, for no (hormonal or any known) reason. Last year I was gobbling up loads of sour Indian pickles and sour chutneys like this tomato chutney. There was no meal which did not have some or the other kind of sour served with it. This year, that baton has been passed on to chocolate. Though it does not appear in my meals, it surely appears in almost all of my snacks hence ensuring that not one day goes chocolate free.
The past weekend was an interesting one with so many baby adventures. In our extended friend circle, we currently have 5 kiddos ranging from a few weeks to 3 years and in the next 8 months, we will have added another 5.
According to Ma, we have now had enough practice with all age kids to pop a few of our own. There goes the pressure again:). Luckily I have 2 siblings I can deflect that to.
I am also following a couple of vegan mommie bloggers to see how everything is working out for them. For tips on what to feed Vegan babies, toddlers and kids, check out Dreena’s series on vegan foods for kids at all ages.
This chutney is flexible and editable to taste. Use any spices you have at hand. Cherry/grape tomatoes will make the chutney more sweet and sour. Adjust sweet and heat to taste. Serve it with Parathas, Roti, Rice, or snack dip with pakoras, pita, crackers, or use as spicy sauce base for a Pizza.
More Chutneys here
Tomato Chutney
Gluten, soy, nut, dairy, egg free
Ingredients:
1 teaspoon organic canola oil or coconut oil or mustard oil
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
a generous pinch of asafoetida(hing, optional)
1 Tablespoon finely chopped ginger
2 Tablespoons finely chopped garlic, 3-4 cloves
1 green chili chopped
1/4 tsp turmeric
1 tsp ground coriander
1/3 medium onion chopped
3 medium tomatoes, chopped or 1.5-2 cups grape/cherry tomatoes
1-2 teaspoon raw sugar or jaggery
1/3 teaspoon salt or to taste
1/4 teaspoon black salt(kala namak) for additional sour flavor. optional
red chili powder to taste( a teaspoon for my mom)
Method:
In a medium pan, add the oil and heat on medium.
Once hot, add mustard seeds and let them crackle.
Add asafoetida, fennel seeds(optional) and mix for a few seconds.
Add ginger, garlic, chili and onions and cook on medium, stirring occasionally, until the onions are golden.
Add turmeric and coriander powder and mix well.
Add tomatoes, salt, sugar/jaggery and cook on low-medium heat, covered, for 5-7 minutes until tomatoes are mushy.
Adjust salt and spice. If using cherry or grape tomatoes you might not need to add black salt. Add red chili powder to taste and mix.
You can continue to cook this chutney down to a thicker consistency or add a few Tablespoons of water and bring to a boil for thinner. It depends on what you are serving the chutney with.
Serve this chutney as a side with snacks, or a part of a Roti, sabji, daal thali, or with Rice.
This Chutney is being shared at Slightly Indulgent tuesdays, Hearth ad soul blog hop, Allergy free wednesdays, Rickis wellness weekends., Healthy Vegan fridays.
Cadry says
August 27, 2012 at 8:42 pmWhat a deliciously fresh use of those summertime tomatoes. I’ve been eating them by the bushelful! Your chutney looks so mouthwatering!
Richa says
August 28, 2012 at 5:04 amjust a few more months and the fresh tomatoes will be all gone.. till then lets eat more chutney!
foodfeud says
August 28, 2012 at 12:32 amSounds great! I would really like to start making chutneys. So flavorful.
Richa says
August 28, 2012 at 5:04 amThanks Maud, Great to see you back here:)
Shweta in the Kitchen says
August 28, 2012 at 2:04 amEye catching pics Richa, loved this prepartion style. Easy & can be eaten with dosa/paratha.
http://shwetainthekitchen.blogspot.com/
Richa says
August 28, 2012 at 5:05 amThank you Shweta!
runnergirlinthekitchen.blogspot.com says
August 28, 2012 at 6:14 amTangy and tasty, love the clicks!
Swati Sapna says
August 28, 2012 at 7:18 amI think every household has a special Tomato chutney recipe that should be patented 😀 My mom also makes this amazing sour and spicy, thick tomato chutney that’s world famous in our family 😛 It has tamarind and methi powder along with tomatoes and a tempering of oil, mustard seeds and hing.
Your version looks just as delicious…
Richa says
August 28, 2012 at 6:16 pmI know right. Such an omnipresent chutney with so many memories associated with it.
Anu says
August 28, 2012 at 12:56 pmTangy and yum one. Nice clicks.
Sunday Morning Banana Pancakes says
August 28, 2012 at 1:46 pmI love this Richa- the sweet & sour combo is right up my alley! oh gosh I am so glad I am not the only one batting away the “so when is it your turn to have a little one”, ….i wold totally gobble this up ove rice or with flatbread- thanks for sharing this Richa!
Richa says
August 28, 2012 at 6:14 pmyup.. totally battling it:)
Caitlin says
August 28, 2012 at 2:36 pmomigosh, i would eat a huge bowl of this in one sitting! this looks DELICIOUS!
Richa says
August 28, 2012 at 6:15 pmThanks Caitlin! keep a pitcher of water at hand;)
VeganFling says
August 28, 2012 at 5:25 pmLovely photos! This recipe sounds great, I would love to try this dish with some fresh bread.
Richa says
August 28, 2012 at 6:15 pmThanks Melissa
Kristy says
August 29, 2012 at 9:43 pmI was the exact opposite of you growing up: lots of chocolate growing up, but nothing sour really. I love them both now, and I actually find myself craving sauerkraut. THis looks absolutely delicious and I imagine it tastes great on almost everything!
Javelin Warrior says
August 31, 2012 at 12:45 pmYour mom’s chutney looks so good! The color is amazing and I love how chunky it remains… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Ellen Lederman says
December 16, 2014 at 3:34 amWas all set to make this, but don’t see how much turmeric and coriander to use…
Richa says
December 16, 2014 at 5:30 pmI just added the ingredients Ellen. thanks for catching that 🙂
Nina says
June 30, 2015 at 12:17 pmI have made this chutney a couple of times with parathas and it tastes so good! Just wanted to tell you that haha. Still reading all of your posts… 😀
Anders Svenson says
March 16, 2016 at 3:00 amAll the images are looking so lovely and beautiful. It sounds great and I am going to share this yummy recipe on social sites with my friends.
Becca says
December 5, 2017 at 6:02 amHello! I want to make this chutney as gifts for some friends and family and I was wondering if it needs to be refrigerated after I cook it and scoop it into the jars? This looks so delicious! I can’t wait to make it!!
Richa says
December 10, 2017 at 8:30 pmYes it needs to be refrigerated. It will keep for a week to 10 days depending on how much moisture content is left in the chutney. You can scoop into clean dry jars and store.
Adriana says
November 18, 2018 at 3:00 amHi, i love the sound of this chutney,can you tell me how long can i keep this for. Thanks for the blog……
Richa says
November 18, 2018 at 10:12 amabout a week