Chunky Tomato Chutney

Chunky Tomato Chutney

Chunky Tomato Chutney

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • condiment
  • dip
  • spread
Comments
Ingredients
  • 2 1/2 cups finely chopped tomatoes (I used roma tomatoes)
  • 2 tablespoons finely chopped coriander leaves
  • 1 teaspoon roasted cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 green chillies (finely chopped)
  • 2 dried red chillies (broken in pieces)
  • 1 small chunk of jaggery (2" x 1" approx)
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon tamarind paste
  • 1/4 teaspoon black salt
  • 1/4 teaspoon dry ginger powder
  • 1/2 teaspoon coriander powder
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • salt and red chilli powder to taste
Instructions

Heat one tbsp of oil in the pan. Once heated add the cumin seeds and mustard seeds. As they start to splutter, add the fenugreek seeds. Then add the green and dry red chillies.

Let it saute for 15-20 sec.

Add the tamarind paste and jaggery and mix. Jaggery will melt away slowly in the process of cooking.

Now add the tomatoes, all the dry spices and sugar.

Mix and let it saute for 2 minutes.

Then add 1/2 cup of water and let the tomatoes cook over medium heat until tomatoes are nicely done and all the water is soaked up. The sauce will be thick and chunky.

Add the coriander leaves and let it cook for 1 more minute. Take it off the gas and let it cool down.

Enjoy the Chunky Tomato Chutney with graham crackers, your favorite chips or as a side to your curry!

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