Tomato Chutney combines tomatoes, savory seasonings and flavors, cooking down into a thick chutney to serve with appetizers, breads and more.
By Sue Lau | Palatable Pastime
Tomato Chutney is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week our topic is Indian and Pakistani Recipes.
I’ve been making my own tomato chutney to go with Indian foods for quite some time now. It’s become one of my favorite chutneys, especially when served with idli or samosa, as shown in the photo.
You can serve this with a variety of appetizers or other things, such as dosa, pappadums, pakoras, or with nan or even a little on top of rice.
Not every restaurant will have it so if you want it with your home cooked foods or take-out it’s great to have on hand. It keeps a fair amount of time in the fridge, but I also think it freezes well.
Indian and Pakistani Recipes
- Feijoada (Goan Beans & Sausage) from Amy’s Cooking Adventures
- Gajar Ka Halwa (Carrot Halva) from Culinary Cam
- How to Make Thandai from The Mad Scientist’s Kitchen
- Matar Kulcha from Karen’s Kitchen Stories
- Tamatar Gosht from Sneha’s Recipe
- Tomato Chutney from Palatable Pastime
- Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
- Vegetable Pulao from Mayuri’s Jikoni
- Vegetarian Samosas from A Day in the Life on the Farm
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Indian Tomato Chutney
- 1 pound chopped fresh tomatoes
- 1 pound chopped onion
- 3 hot red chilies fresh or dry
- 1 teaspoon tamarind paste
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/3 cup fresh curry leaves
- 1 teaspoon dry mustard
- 1/8 teaspoon asafoetida pinch; optional
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 cup tomato paste
- 2 cups water
- 2 Tablespoons Greek yogurt (plain)
- Combine all ingredients except yogurt in a saucepan.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Puree with a stick blender until smooth.
- Mix with 2 tablespoons Greek yogurt.
- Refrigerate when cool.
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