SPICY TOMATO CHUTNEY
SPICY AND TANGY TOMATO CHUTNEY RECIPE.
A tomato chutney recipe that’s as delicious with lamb chops as it would be with samosas. It’s super easy to make, and a nice way to get more familiar with handing stronger tastes in a dish that has a cross-cultural flavour. Use your overripe tomatoes at the end of summer.
Tips for making chutney at home >
RECIPE DETAILS
Serves: 10 as a condiment.
Cooking time: 15 minutes.
Dietary Style: Gluten Free. Dairy Free. Vegetarian. Vegan.
INGREDIENTS
- 500 grms very ripe tomatoes, diced
- 2 tbsp peanut oil
- 2 tsp black mustard seeds
- 3 tsp yellow mustard seeds
- 1/2 tbsp mustard oil
- 2 to 3 tbsp apple cider vinegar
- 2.5 to 3.5 tsp fine white sea salt
- 4 tsp fine white caster sugar
- 1/3 tsp garam masala
METHOD
How to make our spicy and tangy tomato chutney recipe.
STEP 1
Heat the peanut oil to high heat in a heavy bottomed pot. Add the mustard seeds and wait for them to pop. Taste now and note how apparent the peanut taste in the peanut oil presents—it’s the nuttiness in the mustard seeds drawing that out. At this point add the mustard oil to put some sensation of heat back in the dish.
STEP 2
Add the tomatoes and cook down for around 10 minutes, or until they have broken down into the base masala, and the oil has split.
STEP 3
Add the secondary masala, a little at a time, seasoning as you go. Watch the video for this part if you like. I start with all of the sugar and then add half the salt and vinegar, and scale up from there. The end result should be piquant. If your palate is still searching, keep working with the seasoning until it stops.
STEP 4
The garam masala is the finishing touch. Cool the tomato chutney in a sealed container in the fridge.
LEARN MORE ABOUT
MAKING CHUTNEYS
How long will the chutney keep?
A chutney like this which is not fermented can keep for a week to 10 days in a sealed jar in the fridge.
Is it hard to make chutney at home?
Chutneys are quick to make and very easy. All you need is salt, sugar, vinegar, a good oil, and some basic spices. Mustard seeds are good to have on hand. Fresh onion and garlic works, too.
What if I like my chutney really hot and spice?
If you like a really spicy chutney, add sliced fresh chilli and finely diced onion with the tempering mustard seeds. You can also add hot chilli powder to taste alongside the garam masala.
Do I have to use ripe tomatoes?
Ripe tomatoes are the best to use because they will break down in the pan easily. Ripe tomatoes have a richer sweetness, and an acidic balance well suited to chutney making.
KITCHEN HACKS
