Easy to make Indian inspired spiced tomato chutney. Perfect with samosas, poppadoms or your favourite naan bread.
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Prep Time 5 minutesmins
Cook Time 25 minutesmins
Course Condiments & Sauces
Cuisine Indian
Servings 4
Ingredients
1tablespoonvegetable oil
½teaspoonblack mustard seeds
½teaspoonurad daloptional
Pinchasafoetida (hing)
1large shallotdiced
4clovesgarlicminced
20ggingerminced
1small spicy green chilliminced
1teaspoonjaggery or brown sugar
400gtin chopped tomatoes
100mlwater
Salt and black pepper
Instructions
Heat the oil in a pan over medium heat. Once hot add the black mustard seeds, urad dal, and pinch of asafoetida, cook for 30 seconds until the seeds begin to pop.
Add the onion and sauté until soft and translucent, around 6 minutes.
Now add the minced garlic, ginger and chilli. Continue to sauté for 1 minute.
Add the jaggery or brown sugar and melt into the onions and spices for around 30 seconds.
Add the tin of chopped tomatoes with around 100ml of water. Bring to a boil, turn the heat down to a gentle simmer and cook partially covered until the chutney is thick and the tomatoes are breaking apart. This will take around 15 - 20 minutes.
Taste and adjust the seasoning. We added ½ of salt and a good pinch of black pepper.