Spicy & Tangy Tomato Chutney II: A Delicious Homemade Recipe

Tomato chutney is a versatile condiment that can elevate any meal. Whether you’re spreading it on toast, using it as a dip, or serving it alongside your favorite Indian dishes, a good tomato chutney is a must-have in your culinary repertoire. This recipe, Tomato Chutney II, builds upon the classic flavors with a few tweaks and additions that create a truly irresistible experience. Get ready to tantalize your taste buds with this spicy, tangy, and slightly sweet homemade delight.

## Why You’ll Love This Tomato Chutney Recipe

* **Versatile:** Pairs well with Indian, continental, and fusion cuisine.
* **Easy to Make:** Requires minimal effort and readily available ingredients.
* **Flavorful:** A perfect balance of sweet, spicy, and tangy flavors.
* **Long Shelf Life:** When stored properly, it can last for weeks.
* **Customizable:** Easily adjust the spice level and ingredients to suit your preference.

## Ingredients You’ll Need

* 2 kg Ripe Tomatoes: The star of the show! Choose ripe, juicy tomatoes for the best flavor and texture. Roma or plum tomatoes are ideal, but any variety will work.
* 2 Large Onions: Provides a base of flavor and adds sweetness. Finely chop them for even cooking.
* 10-12 Cloves of Garlic: Adds a pungent and aromatic kick. Mince or grate for the best distribution of flavor.
* 2-inch Piece of Ginger: Offers a warm, spicy note. Grate it finely.
* 4-6 Green Chilies: For adding heat. Adjust the quantity according to your spice preference. Slit them lengthwise or chop them finely.
* 1/2 cup Vegetable Oil: For sautéing the ingredients. You can also use mustard oil for a more traditional flavor.
* 1 teaspoon Mustard Seeds: Adds a nutty and slightly pungent flavor.
* 1 teaspoon Cumin Seeds: Provides a warm and earthy aroma.
* 1/2 teaspoon Fenugreek Seeds (Methi): Adds a slightly bitter and complex flavor. Use sparingly.
* 1/4 teaspoon Asafoetida (Hing): A pungent spice that enhances the overall flavor and aids digestion. Optional but recommended.
* 1/2 cup Jaggery (or Brown Sugar): Sweetens the chutney and balances the acidity of the tomatoes. Adjust to taste.
* 1/4 cup Vinegar: Adds tanginess and helps preserve the chutney. White vinegar or apple cider vinegar works well.
* 1 tablespoon Kashmiri Chili Powder: For vibrant color and mild heat. You can substitute with regular chili powder if needed.
* 1 teaspoon Turmeric Powder: Adds color and has anti-inflammatory properties.
* 1 teaspoon Coriander Powder: Provides a warm and citrusy flavor.
* 1/2 teaspoon Garam Masala: A blend of spices that adds warmth and complexity.
* Salt to taste
* A handful of Fresh Curry Leaves: Adds a unique aroma and flavor. Optional but highly recommended.

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Tomato Chutney II:

### Preparation (15 minutes)

1. **Prepare the Tomatoes:** Wash the tomatoes thoroughly. You can either chop them roughly or blanch them to remove the skin. To blanch, make a shallow X on the bottom of each tomato, immerse them in boiling water for 30-60 seconds, then transfer them to an ice bath. The skins will easily peel off. Then, chop the tomatoes into small pieces.
2. **Chop the Onions:** Peel and finely chop the onions. Uniformly chopped onions will cook evenly.
3. **Prepare the Garlic and Ginger:** Peel the garlic and ginger. Mince or grate them finely. A garlic press can also be used.
4. **Slit or Chop the Green Chilies:** Wash the green chilies and slit them lengthwise, or chop them finely, depending on how spicy you want the chutney to be.
5. **Measure Out the Spices:** Have all the spices measured and ready to go. This will make the cooking process smoother.

### Cooking the Chutney (60-75 minutes)

1. **Heat the Oil:** In a large, heavy-bottomed pan or pot, heat the vegetable oil over medium heat. A heavy-bottomed pan will prevent the chutney from sticking and burning.
2. **Temper the Spices:** Once the oil is hot, add the mustard seeds. Wait for them to splutter. Then, add the cumin seeds, fenugreek seeds, and asafoetida (if using). Sauté for a few seconds until fragrant.
3. **Sauté the Aromatics:** Add the chopped onions and curry leaves (if using). Sauté until the onions turn translucent and start to brown, about 5-7 minutes. Stir frequently to prevent burning.
4. **Add Ginger, Garlic, and Green Chilies:** Add the minced ginger and garlic, and the slit or chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
5. **Add the Tomatoes:** Add the chopped tomatoes to the pan. Stir well to combine with the other ingredients.
6. **Add the Spice Powders:** Add the turmeric powder, Kashmiri chili powder, coriander powder, and garam masala. Mix well to coat the tomatoes with the spices.
7. **Cook Down the Tomatoes:** Add salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the chutney simmer for about 45-60 minutes, or until the tomatoes have broken down and the chutney has thickened. Stir occasionally to prevent sticking. If the chutney starts to dry out too quickly, add a splash of water.
8. **Add Sweetness and Tanginess:** Once the tomatoes have cooked down, add the jaggery (or brown sugar) and vinegar. Stir well and continue to simmer for another 10-15 minutes, or until the jaggery has dissolved and the chutney has reached your desired consistency. Taste and adjust the seasoning as needed. Add more jaggery for sweetness, vinegar for tanginess, or chili powder for heat.
9. **Check for Consistency:** The chutney should be thick and jam-like. To test the consistency, place a small spoonful on a cold plate. If it doesn’t spread out too much, it’s ready.
10. **Cool and Store:** Remove the chutney from the heat and let it cool completely. Once cooled, transfer it to sterilized glass jars. Make sure the jars are completely dry before filling them.

## Tips for the Best Tomato Chutney

* **Use Ripe Tomatoes:** The quality of the tomatoes will greatly affect the flavor of the chutney. Choose ripe, juicy tomatoes for the best results.
* **Don’t Rush the Cooking Process:** Allow the chutney to simmer slowly over low heat to develop its full flavor.
* **Adjust the Spices to Your Taste:** Feel free to adjust the amount of chilies and other spices to suit your preference.
* **Sterilize the Jars:** Sterilizing the jars will help to prevent spoilage and extend the shelf life of the chutney. You can sterilize them by boiling them in water for 10 minutes.
* **Use a Heavy-Bottomed Pan:** A heavy-bottomed pan will prevent the chutney from sticking and burning.
* **Store Properly:** Store the chutney in the refrigerator in an airtight container. It will last for several weeks.

## Serving Suggestions

Tomato chutney is incredibly versatile and can be enjoyed in many ways:

* **As a Dip:** Serve it as a dip with crackers, chips, or vegetables.
* **With Indian Dishes:** Pair it with samosas, pakoras, idli, dosa, or paratha.
* **As a Spread:** Spread it on toast, sandwiches, or wraps.
* **As a Condiment:** Serve it alongside grilled meats, poultry, or fish.
* **In Curries:** Add a spoonful to curries for extra flavor and tanginess.
* **With Cheese:** A delightful addition to a cheese board.

## Variations

* **Sweet Tomato Chutney:** Increase the amount of jaggery or brown sugar for a sweeter chutney.
* **Spicy Tomato Chutney:** Add more green chilies or chili powder for a spicier chutney.
* **Garlic Tomato Chutney:** Increase the amount of garlic for a stronger garlic flavor.
* **Mint Tomato Chutney:** Add a handful of fresh mint leaves towards the end of cooking for a refreshing twist.
* **Raisin Tomato Chutney:** Add 1/4 cup of raisins along with the jaggery for added sweetness and texture.
* **Apple Tomato Chutney:** Add diced apple for a fruity flavour and sweetness.

## Storage Instructions

* **Refrigerate:** Store the cooled chutney in sterilized airtight glass jars in the refrigerator. It should last for several weeks, up to a month or more.
* **Freezing:** While not ideal, you can freeze tomato chutney in small portions for longer storage. The texture may change slightly upon thawing, but the flavor will remain intact.

## Nutritional Information (Approximate)

* Serving Size: 1 tablespoon
* Calories: 30-40
* Carbohydrates: 5-7g
* Protein: Less than 1g
* Fat: 2-3g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQs)

**Q: Can I use canned tomatoes?**
A: While fresh tomatoes are preferred for the best flavor, you can use canned diced tomatoes in a pinch. Use approximately 4 cups of canned tomatoes for this recipe. Be sure to drain any excess liquid before adding them to the pan.

**Q: How do I sterilize the jars?**
A: There are several ways to sterilize jars:
* Boiling: Place the jars and lids in a large pot, cover with water, and bring to a boil. Boil for 10 minutes. Remove the jars and lids with tongs and allow them to air dry completely.
* Oven: Preheat your oven to 250°F (120°C). Wash the jars and lids with soap and water, then place them on a baking sheet. Bake for 10 minutes. Turn off the oven and leave the jars and lids inside until ready to use.
* Dishwasher: Run the jars and lids through a hot dishwasher cycle.

**Q: My chutney is too watery. How can I thicken it?**
A: If your chutney is too watery, continue to simmer it over low heat, uncovered, until it reaches your desired consistency. You can also add a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to help thicken it. Stir well and simmer for a few more minutes.

**Q: My chutney is too sweet. How can I balance the flavors?**
A: If your chutney is too sweet, add a little more vinegar or a squeeze of lemon juice to balance the flavors. You can also add a pinch of salt or a small amount of chili powder.

**Q: Can I make this chutney in a slow cooker?**
A: Yes, you can make this chutney in a slow cooker. Sauté the onions, ginger, garlic, and green chilies in a pan on the stovetop first, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the tomatoes have broken down and the chutney has thickened.

**Q: Can I use other types of sugar?**
A: Yes, you can substitute jaggery with brown sugar, white sugar, or coconut sugar. Keep in mind that the flavor will vary slightly depending on the type of sugar you use.

**Q: How long will the chutney last?**
A: When stored properly in sterilized jars in the refrigerator, tomato chutney can last for several weeks, up to a month or more. Always check for signs of spoilage before consuming.

This Tomato Chutney II recipe is a testament to the power of simple ingredients transformed into something extraordinary. Its versatility, ease of preparation, and captivating flavor profile make it a valuable addition to any kitchen. Enjoy!