John Myers
Indian: Tamatar Chatni – Tomato Chutney
The perfect indian: tamatar chatni – tomato chutney recipe with a picture and simple step-by-step instructions.
- 375 -400 g Chopped tomatoes (can also be canned)
- 150 ml Malt vinegar or balsamic vinegar rosso
- 150 g Onions – finely chopped
- 0,75 tsp Cinnamon powder
- 1 tbsp Salt
- 150 g Raw cane sugar
- 2 tbsp Ginger finely grated
- 1 tbsp Garlic – finely grated
- 2 Msp Clove powder
- 0,5 tsp Chilli flakes
- 4 tbsp Chopped coriander
- 3 tbsp Oil
- 2 tbsp Brown mustard seeds
- Bring the tomatoes, vinegar, onions, cinnamon and salt to the boil in a large saucepan, stirring occasionally.
- Add sugar, ginger, garlic, clove and chilli and stir in well. Simmer on a low flame for about 5 minutes.
- If you like your chutney very fine, you can puree the whole thing now.
- Add coriander and stir in.
- Heat oil in a small pan and let the mustard seeds sizzle in it until they start to crack. Then add to the chutney.
- Let the chutney simmer for 8-10 minutes or until it has reached the desired consistency. Keep stirring !! ATTENTION!! It can splash.
- Fill the finished chutney into screw-top jars and close tightly. Sufficient for about 4 small glasses.
Remarks
- The chutney goes well with snacks, grilled foods, papadams or as a spread. It also goes very well with cheese.
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