Recipe: Appetizing Spicy Tomato Chutney

Spicy Tomato Chutney. This sweet and spicy tomato chutney is great with parathans, on top of bread or with your favorite snacks! Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Perfect to serve with Indian snacks, grilled meats, burger or sandwiches. This chutney stores for a month and is vegan+glutenfree Come summers and most of the Indian homes would be making this Sweet Spicy Tomato Chutney. Tomato Garlic Spicy Chutney is a delicious accompaniment, which goes best with South Indian recipes. Sie können kochen Spicy Tomato Chutney using 15 ingredients and 6 steps. So geht's dir erreichen es.

Zutaten von Spicy Tomato Chutney

1. Bereiten 3/4 of medium sized tomatoes finely chopped.
2. es ist 2/3 of dried red Kashmiri chilli.
3. Bereiten 1/2 cup of grated coconut (dried or fresh).
4. Du brauchst 3/4 cloves of garlic roughly chopped.
5. Bereiten 1 of medium onion finely chopped.
6. Du brauchst of red chilli powder as per taste.
7. Du brauchst of salt as per taste.
8. Bereiten 1/2 tea spoon of turmeric powder.
9. Bereiten 1 tea spoon of cumin (jeera).
10. es ist 1 tea spoon of sugar.
11. es ist 2 of table spoons split and dehusked black gram (urad dal).
12. Du brauchst 1 table spoon of split brown chickpeas (chanadal).
13. es ist 1.5 of tea spoons mustard seeds.
14. Bereiten 5/6 of Curry (kadi patta) leaves.
15. Bereiten 2 of table spoons cooking oil.

Prepared using blended tomatoes,dry red chillies and mustard seeds, it has a little sweet flavour along with spices. The mustard seeds along with curry leaves are tempered in a little oil and then poured on the blended tomato mix. This was my first time making chutney. Loved this recipe, easy to make and had a nice spicy kick to it!

Spicy Tomato Chutney Anweisung

1. Heat 1 table spoon oil with 1 teaspoon mustard seeds, all the cumin, split brown chickpeas and1 table spoon of split black gram.
2. When mustard seeds pop add onions, garlic and dried chilli and saute untill onions are soft.
3. Then add tomatoes and powdered spices and salt and sugar - add chilli powder here only if needed... Can be added later too.
4. Saute untill it gives off oil on the side, add the grated coconut and saute for a few minutes and turn of the flame.
5. On cooling down blend it all in a food processor to make a fine paste.
6. Now again heat oil in a small pan with remaining mustard seed + black gram and curry leaves and you can add some chilli powder too if you want to make it more spicy and temper the paste with this. You can also add a pinch of asofoetida powder (hing) for added flavour here.

It is a great accompaniment to experiment and make new serving pairs with various types of snacks and side dishes. Tomato Chutney - an essential part of South Indian cuisine, is delicious tangy, sweet and spicy chutney of tomatoes cooked with spices. Therefore, this gluten free, vegan bright red tomato chutney recipe pairs best with rice, chapathi, parathas, pulao, dal-rice and even khichdi. I made the chilli & tomato chutney which tastes great , I gave a couple of jars away to friends & family who all loved it & have just made a second batch as other family members who tasted the chutney all love it & wanted a jar. I had lots of tomatoes from my green house so this recipe is great & easy.