Author Notes
I've adapted this tomato chutney from my mother, who's from India. I've used tomato sauce for a thinner chutney, and feel free to add paprika or cumin. We spoon and spread it onto handvo, dokra or chickpea crepes in the morning for a savoury breakfast. —Muni
Ingredients
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1
can tomato sauce or crushed tomatoes (I used the Kirkland Signature brand - organic low sodium)
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1 tablespoon
olive oil
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1 teaspoon
garlic, very finely chopped
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1 teaspoon
shallot, finely chopped
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2 tablespoons
fresh squeezed lemon juice
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1/2 teaspoon
salt (optional, I don’t add any salt )
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1/2 teaspoon
chili flakes or chili powder
Directions
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In a small pot, heat the oil until shimmering. Then add the garlic and shallot, cooking long enough to infuse the oil with a garlic aroma (don’t let that garlic burn!)
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Next, add the rest of the ingredients, cover, and let simmer for approximately 8 to 10 mins on low heat. Give it a quick stir every few minutes.
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Serve cooled with the handvo, and store any left over chutney in the refrigerator for a week.
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