Tomato Chutney

A bright Tomato Chutney that can complement crackers, sandwiches, and meats, this chutney has a mild crunch, a spicy kick, and a sour twist.

    

Serves: 2
Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Ingredients

• 2 cloves garlic, pressed
• 1/2 tsp ginger, grated
• 1/8 tsp fenugreek 
• 2 tomatoes, diced
• 1/2 white onion, diced
• 1/4 tsp mustard powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
• 1/4 tsp Kashmiri red chili powder
• 1/8 tsp paprika
• 1/2 tsp distilled vinegar or more to taste
• 2 tsp brown sugar
• Salt to taste
• 1/2 cup (approximate) fresh, chopped coriander
• Optional: Green chilis, chopped to taste

Instructions

Step 1

Heat a tablespoon of oil in a pan over medium heat. Add the garlic, ginger, and fenugreek powder, sautéing until fragrant.

Step 2

Toss in the green chilies and onions, cooking until the onions turn translucent. 

Step 3

Stir in the diced tomatoes, mustard powder, garam masala, turmeric powder, red chili powder, paprika, and salt to taste. Cook until the tomatoes break down, becoming soft and juicy.

Step 4

Mix in the brown sugar and distilled vinegar, ensuring everything is well combined.

Step 5

Fold in the chopped coriander, then transfer the chutney to clean, airtight jars. Store in the refrigerator for up to a week or freeze in freezer-safe bags for longer storage.