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Prep time
15 minutes
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Cook time
2 hours
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Serves
16
Author Notes
Each spring, my Mom makes tomato chutney. Growing up, this chutney was my favorite chutney. Spicy, tangy, and sweet, I used to spread this chutney on rotis, parathas, and even plain white bread and eat it like a a roll/sandwich. My mom has a lot of patience, and that is required to make this chutney. Oddly enough, life taught me patience, and I make this chutney each spring and/or anytime I find fresh juicy tomatoes.
You can use this chutney on baguettes, or as a condiment with wine and cheese. My friends love this chutney, and makes for a unique gift as well. The key is to use fresh curry leaves, and that provides a lemony aroma to this already flavorful chutney. If you cannot find fresh curry leaves, then use a teaspoon of lemon zest. —Rupen Rao
Ingredients
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1 pound
RED heirloom tomatoes OR Roma tomatoes OR tomatoes on the vine
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1/4 cup
olive oil
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1 tablespoon
black mustard seeds OR yellow mustard seeds
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2 tablespoons
fresh ginger, peeled and grated
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1
jalapeno, minced
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16
curry leaves, chopped
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1 teaspoon
sweet paprika
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1/2 teaspoon
ground turmeric
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1 teaspoon
sea salt
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1 tablespoon
cane sugar
Directions
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Preheat oven to 350 F.
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Meanwhile, roughly chop tomatoes and set aside.
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In a medium-size sauce pot or a small Dutch oven, over medium heat, heat oil.
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When the oil is hot, add black mustard seeds and allow the seeds to crackle for one minute.
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Add ginger, jalapeno, and curry leaves. Stir to combine. Cook for 2 minutes.
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Add sweet paprika and turmeric. Cook for 30 seconds.
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Add tomatoes, salt, and sugar. Mix. Cover with a lid.
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Place the pot in the oven and cook for 2 hours. After an hour, stir and mash large pieces of tomatoes with a wooden spoon and place the pot back into the oven.
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Once done, remove the sauce pot from the oven and allow to cool until it reaches room temperature. Spoon into small mason jars and refrigerate. This chutney should last you for a month.
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