Serves a Crowd

Naan bites with tomato chutney

January  8, 2016
4 Ratings
Photo by Annada Rathi
  • Prep time 15 minutes
  • Cook time 50 minutes
  • Serves 6
Author Notes

This recipe can be made in advance, it's easy to scale up and is a crowd puller. Prepare the tomato chutney even a week or two in advance, buy rest of the ingredients and throw this recipe together after your friends arrive. —Annada Rathi

What You'll Need
  • Tomato chutney
  • 8 medium roma tomatoes diced into 1/2" pieces
  • 4 cloves garlic crushed
  • 1 1/2 tablespoons peeled, grated ginger
  • 1/2 teaspoon tamarind paste
  • 1 tablespoon cumin powder
  • 1 teaspoon fenugreek seeds
  • 3 teaspoons red chile powder
  • 1 1/2 teaspoons salt
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 3/4 teaspoon turmeric powder
  • Naan bites
  • 4 pieces of Naan bread
  • 1 cup tomato chutney
  • 1/2 cup cream cheese
  1. Toast fenugreek seeds in a dry skillet for 5-10 minutes. Grind them in a spice blender once cool.
  2. Pour oil in a large - about 3 quart -, thick-bottomed pot and tune the heat to medium. Add cumin and mustard seeds. Once the seeds stop their popping and dancing, put turmeric powder, diced tomatoes, ginger and garlic.
  3. Turn the heat down to low and let cook. Keep an eye and stir intermittently to avoid sticking to the pot. In about 30-35 minutes, tomatoes will start secreting oil.
  4. Mix red chile powder, salt, tamarind paste, cumin and fenugreek powder into the tomato mixture. Stir well and let cook for 15 minutes. On cooling down, store this chutney in a dry, glass bottle. Stays well in the fridge for 3 weeks.
  5. Just before serving, pre-heat oven at 300 degrees. Put naan pieces in the oven for 5-7 minutes.
  6. Take out the naan pieces before they become toasty and spread cream cheese generously and tomato chutney. Cut into 2" x 2" pieces and serve to a crowd. (After spreading chutney and cutting into pieces, taste and decide if you like a heavy layer of the chutney or a light one and adjust accordingly.)

See what other Food52ers are saying.

  • boulangere
  • sexyLAMBCHOPx
  • Annada Rathi
    Annada Rathi
  • paikra
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

5 Reviews

paikra November 15, 2022
Sounds like one of my favorite snack/sides: naan or pita topped with labneh then Brooklyn Delhi tomato achaar :) I actually ate this last night with cabbage dal
Annada R. November 17, 2022
Totally. The tomato chutney draws inspiration from tomato pickle from South Indian states of Telangana & Andhra Pradesh.
Usha M. January 9, 2016
This looks so yummy !!!
If this tomato chutney can be prepared in advance then that would give us more time to spend with our guests. Thanks Annu. Am going to try this one!!
boulangere January 8, 2016
This sounds delicious
sexyLAMBCHOPx January 8, 2016
reads like a tsty bite!