Tamatar chutney
12 servings
50 minutes
Tamatar chutney is a fragrant tomato sauce with Eastern spices that balances sweetness and spiciness. Its roots trace back to Indian cuisine, where chutney accompanies curry, rice, or snacks, enhancing them with rich flavor. Tomatoes are blanched and simmered with mustard seeds, cumin, cloves, and cinnamon that bloom in hot ghee. Asafoetida adds a distinctive spicy note while sugar completes the harmony of flavors. The thick consistency makes it an ideal complement to meat and vegetable dishes.
1
Blanch the tomatoes, peel them, and mash them with 4 tablespoons of water.
- Tomatoes: 8 pieces
- Water: 4 tablespoons
2
In a medium-sized pot, heat ghee over moderate heat and add mustard seeds. Cover with a lid. When the mustard seeds stop crackling, add the remaining spices, except for asafoetida, and sauté, stirring, for one minute.
- Melted butter: 2 tablespoons
- Mustard seeds: 2 teaspoons
- Cumin seeds (jeera): 1 teaspoon
- Ground coriander: 2 teaspoons
- Chili pepper: 2 pieces
3
Add tomatoes, asafoetida, and salt as well. Cook uncovered on low heat for 20-30 minutes, stirring occasionally. At first, stir from time to time; as the seasoning thickens, do it more often until there is no liquid left in the seasoning.
- Tomatoes: 8 pieces
- Asafoetida: pinch
- Salt: 1 teaspoon
4
Continue stirring, add sugar, and increase the heat. Stir more vigorously for another 5 minutes until the chutney thickens to the consistency of thick tomato sauce. Remove the clove, bay leaf, and cinnamon stick.
- Sugar: 4 tablespoons
- Carnation: 5 piece
- Bay leaf: 2 pieces
- Cinnamon sticks: 1 piece
5
Transfer the chutney to a bowl and let it cool.