An easy south Indian style Tomato Chutney that's vibrant with salty, spicy, sweet and tangy flavor notes. A few simple spices add dimension, depth and deliciousness. A vegan, gluten-free, soy-free recipe, can be nut-free.
- 7 medium tomatoes (roughly chopped)
- 1 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoon urad dal (black gram dal)
- 2 shallots (or red onions, finely diced)
- 2 sprigs curry leaves
- 2 tablespoon peanuts (coarsely pounded in a mortar or pestle or food processor. Don't make this a fine powder--you want some larger pieces for texture. Skip peanuts if nut-free.)
- 2 heaping teaspoon curry powder (or sambar powder. You might need more or less depending on the brand or recipe you use. Taste and add more if needed)
- ½ teaspoon turmeric (optional)
- 1 teaspoon cayenne (optional, or use less for less heat)
- 1 teaspoon paprika (optional, for color)
- 1 tablespoon jaggery (can use piloncillo or brown sugar or coconut sugar)
- Salt to taste
In a food processor, process the tomatoes until just roughly broken down. You don't want a puree but you don't want very large pieces of tomato in there either. You can skip this and just chop the potatoes fine if you'd rather.
Heat the oil in a nonstick saucepan.
Add the mustard seeds. When they sputter add the curry leaves, peanuts and urad dal. Stir-fry for a minute until the dal begins to turn a light gold.
Add the shallots and stir-fry until shallots begin to brown.
Add the tomatoes, curry powder or sambar powder, turmeric, cayenne and paprika, if using. Stir in the jaggery and add salt to taste.
Let the tomatoes cook over medium-high heat, stirring frequently, until the juices dry up. You will know the chutney is done when the tomatoes begin to caramelize and stick a little to the pan. Make sure you stir frequently so nothing burns.
Turn off the heat. Serve warm or at room temperature.
- Try and use juicy tomatoes with thin skins in this recipe for best results.
- You can puree the tomatoes or chop them instead into small pieces for a differently textured chutney. Be sure to let the visible moisture evaporate.
- If you don't have curry leaves, use 2 tablespoon cilantro instead. Add it to the pan at the same time as you would curry leaves.
Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg