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Sweet & Spicy Tomato Chutney
October 9, 2008 by shankari
Filed under Vegetarian Sides
Even my picky friend J liked it a lot.The chutney goes well with dosas, pakodas, bread toast and even kichdi. We have been having it as a side with everything we can think of.
This is a recipe from the book,”The Art of Indian Vegetarian Cooking ” by Yamuna Devi.
Oil – 3 T
Fennel – 1/2 tsp
Cloves – 1
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Bay leaf – 1
Dried red chillies – 4
Ripe Tomatoes – 1 1/2 cups chopped
Jaggery or maple sugar – 1/3 cup
Raisins – 1/3 cup
Turmeric – 1/2 tsp
Salt – 1/2 tsp
- Heat oil in a large pan and when it is hot (should not smoke) add fennel, cumin, cloves and mustard seeds.
- When the mustard begins to pop, add the bay leaf and red chillies broken int to two.
- Immediately add the tomatoes and cook over low heat for about 10 -12 minutes.
- Add the rest of the ingredients and cookfor another 20 minutes until the chutney is fairly thick.
- Serve at room temperature.
The only change I made to the recipe was to substitute oil for ghee and to add more red chillies and less raisins. The author says it can be stored for 5 days in the fridge. I made a double batch and have stored it for more than a week.
This one is quite different from the one i usually make…i have come across this recipe book at my library but never tried it out…The chutney looks delicious.
first time here..u have a nice collection!
nice one. very different way to make tomato chutney.made a note of it.
chutney looks delicious.
Shankari-
lovely recipe for tomato chutney, lots of new ingredients.
Love tomato chutney. My daughter will have it just by itself, given the chance.
I make a different version, but as far as I’m concerned tomato chutney is great, no matter how it is made.
I have seen a variety of tomato chutney recipes, but this one is very different.. Bay leaf, raisins etc sound delicious.. bookmarked!
i’ll try this. dates may be good too, in lieu of jaggery – a different flavour.
I made a tomato chutney too recently- from Ammini Ramachandran’s book. I too like adding jaggery for a touch of sweetness.
This recipe has a few ingredients that I’ve not seen in most tomato chutney recipes. Nice variation!
Looks lovely! i have bookmarked this post.
I like the raisins in your recipe! I’ll save this for sure and try it for my next batch!