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An easy south Indian style Tomato Chutney that's vibrant with salty, spicy, sweet and tangy flavor notes. A few simple spices add dimension, depth and deliciousness. A vegan, gluten-free, soy-free recipe, can be nut-free.
Tomato Chutney
Ingredients
- 7 medium tomatoes (roughly chopped)
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 2 tsp urad dal (black gram dal)
- 2 shallots (or red onions, finely diced)
- 2 sprigs curry leaves
- 2 tbsp peanuts (coarsely pounded in a mortar or pestle or food processor. Don't make this a fine powder--you want some larger pieces for texture. Skip peanuts if nut-free.)
- 2 tsp curry powder
- ½ tsp turmeric (optional)
- 1 tsp cayenne (optional, or use less for less heat)
- 1 tsp paprika (optional, for color)
- 1 tbsp jaggery (can use piloncillo or brown sugar or coconut sugar)
- Salt to taste
Instructions
- In a food processor, process the tomatoes until just roughly broken down. You don't want a puree but you don't want very large pieces of tomato in there either. You can skip this and just chop the potatoes fine if you'd rather.
- Heat the oil in a nonstick saucepan.
- Add the mustard seeds. When they sputter add the curry leaves, peanuts and urad dal. Stir-fry for a minute until the dal begins to turn a light gold.
- Add the shallots and stir-fry until shallots begin to brown.
- Add the tomatoes, curry powder or sambar powder, turmeric, cayenne and paprika, if using. Stir in the jaggery and add salt to taste.
- Let the tomatoes cook over medium-high heat, stirring frequently, until the juices dry up. You will know the chutney is done when the tomatoes begin to caramelize and stick a little to the pan. Make sure you stir frequently so nothing burns.
- Turn off the heat. Serve warm or at room temperature.
Notes
- Try and use juicy tomatoes with thin skins in this recipe for best results.
- You can puree the tomatoes or chop them instead into small pieces for a differently textured chutney. Be sure to let the visible moisture evaporate.
- If you don't have curry leaves, use 2 tbsp cilantro instead. Add it to the pan at the same time as you would curry leaves.
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