Terrific Tomato

This is a delicious and easy to make side, that lasts for awhile too! If you’ve got extra tomatoes, or worried a few might go bad this is a great recipe to use them up. It’s got a real strong flavor and the garam masala spice mixture really shines through. Have it over Pita Bread, Rice, or maybe you’re here to make this to go with my Deeper’n’ever Turnip Tater and Beetroot Pie!

Spicy or Sweet

There is a good deal of sugar used in this Chutney, but you can adjust it to your taste easily enough. You could also use honey instead of sugar if you’re wanting something less processed. Same goes for the chilies, if you want more spice blend a few more in, or sprinkle some extra cayenne on top of the tomatoes. You could also add some extra garam masala in if you want that flavor to stand out more.

Tomato Tweaks

There’s a few other tweaks you can do to change the flavor profile a little bit. If your batch turns out a little too sweet you can squeeze in some lime. The tomato itself is pretty acidic, but some fresh lime near the end really brightens up the flavors. If you’re really not a fan of spicy things then you can just use chili powder or cayenne and leave out the Thai chilies. If you want the Chutney to turn out a little less thick then doubling the amount of tomatoes would help achieve that.

Spicy Tomato Chutney

0 from 0 votes

Recipe by Zach Wood Course: RecipeCuisine: Indian

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 3 Large 3 Tomatoes Diced (about 2 Cups worth)

• 6 Cloves 6 Garlic

• 1 Piece 1 Ginger (about 30 grams)

• 3 3 Thai Chilies

• 1/2 1/2 Red Onion Diced

• 3 Tablespoons 3 Neutral Oil (I used grapeseed)

• 1 Tablespoon 1 Garam Masala

• 1 Tablespoon 1 Chili Powder

• 2 Teaspoons 2 White Vinegar

• 1/2 Cup 1/2 Sugar

• 1/2 1/2 Lime Squeezed

• 1 Tablespoon 1 Salt

Directions

• Dice Tomatoes
• Heat 1 tablespoon of the oil on medium high and once hot add in tomatoes, cook stirring occasionally for 20 minutes then set aside
• While Tomatoes cook, peel ginger and place it into a food processor with your garlic, thai chilies and onion
• Blitz this briefly until it’s all in small pieces, but don’t turn it into a liquid
• Heat remaining 2 tablespoons of oil on medium high heat and add in the blended mixture
• Cook for 3-5 minutes until the mixture starts to look a bit golden and smell fragrant then add the cooked tomatoes back in
• Add in Garam Masala, Chili Powder, vinegar, and salt and mix until fully combined
• Now mix the sugar in until it thickens for just a few minutes
• Take it off the heat and squeeze in the lime juice and mix
• Taste and adjust with lime or salt as needed
• Enjoy!

  • 

Notes

• If you don’t have garam masala, you might be surprised that your spice cupboard already has everything you need to make it. It’s really just a mixture of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg. I almost always make my own since it saves needing to buy a whole container just for that mix