Chutney is the highlight of Indian cuisine. Neither family dinner nor a noisy feast can do without this seasoning. The consistency of chutney is a piquant sauce, which, depending on the ingredients that make up it, can be spicy or sweet, sour or bitter. Traditional Indian seasoning sets off the taste of the main dish, making it richer and more interesting. Prepare chutney made from fruits or vegetables. The sauce can be cooked or served fresh (raw) from mashed ingredients.
In our article we will talk about how to cook tomato chutney. You can preserve the spicy sauce for the winter and add it as a sauce to meat, dishes of potatoes, rice or buckwheat.
Indian Tomato Chutney Recipe
In appearance, this sauce is very similar to ketchup, but its taste is much richer, more refined and interesting. Indian tomato chutney is prepared in the following order:
- On tomatoes (8 pcs.), Cruciform incisions are made. Vegetables are blanched, after cooling, the peel is removed from them. 60 ml of water is added to the tomatoes in the blender, after which the tomatoes turn into a smoothie.
- Mustard seeds (2 teaspoons) are added to the melted butter preheated in a frying pan and warm well under the lid until they stop cracking. Next, a teaspoon of zira, ground coriander (2 teaspoons), finely chopped capsicum (2-3 pcs.), A tablespoon of grated ginger are added.
- All spices are well warmed up, after which tomato puree, a pinch of asafoetida and salt (1 teaspoon) are added to them. Without a lid, the tomato mass is cooked on low heat for half an hour.
- After the indicated time, sugar (100 g) is added to taste. With constant stirring, the mass is brought to the consistency of a thick sauce.
- Lastly, according to an Indian recipe, a cinnamon stick and 5 clove inflorescences are added to the chutney. Ready sauce is transferred to the bowl and after cooling is served on the table.
Green Tomato Chutney
If after harvesting the last autumn harvest you still have green tomatoes, you can prepare an unusually delicious Indian sauce from them. For this you will need green tomatoes (500 g), 5 pods of hot pepper, bell pepper and spices.
For starters, vegetables need to be cut and put in a pan. Hot pepper seeds should be removed if you do not want to get an unbearably sharp dish. Add 100 g of sugar, 80 ml of wine vinegar, a little dry ginger, clove inflorescences and salt to taste. Tomato chutney is cooked over low heat for about 40 minutes, after which it is laid out on sterilized half-liter cans and rolled up with a can opener. Sterilize jars with sauce is not necessary.
Spicy Tomato Sauce with Orange and Ginger
This seasoning, cooked at home, has a very interesting taste. Be sure to prepare tomato chutney for meat, and your guests will be very grateful to you.
The sequence of preparation of the sauce is as follows:
- Bake tomatoes (750 g) in the oven or on the grill. After cooling, remove the peel from vegetables, chop coarsely and fold into a saucepan.
- Divide oranges into slices, peel each of them from films, cut into small cubes.
- Grate ginger root (20 g) and a green chili seedless pod.
- Chop 3 onions.
- Grind the seeds of mustard and coriander (1 teaspoon each) in a mortar.
- In a pan to the tomatoes, send all the prepared ingredients, pour apple cider vinegar (250 ml) and add a glass of sugar.
- Bring the sauce to a boil and cook it for another 3 minutes over low heat. Add finely chopped fresh basil to the chutney and cook for another 1 minute.
- Pour hot sauce into jars or bottles, roll up and wrap for 12 hours. It is recommended to use no earlier than 6 weeks.
Cherry plum and tomato chutney recipe
In India, it is customary to add green mango, pineapple and other tropical fruits to tomato sauce . We offer a more affordable, European version of the chutney with the addition of local cherry plum. Preparing such a sauce is as easy as shelling pears:
- In a blender, grind 5 tomatoes and a seedless chili pod until mashed.
- In vegetable oil, passer onion, garlic (4 cloves), yellow peeled plum peeled from skin and bones (8 pcs.), Passer. Simmer all ingredients together until soft.
- Pour tomato puree into the pan. Pour salt and sugar (0.5 teaspoons each), a pinch of coriander, zira, cilantro and basil (optional).
- Cook the chutney sauce to a thick consistency. Store in the refrigerator for no more than two weeks.
Apple and tomato chutney for the winter
The sauce, the recipe of which is presented below, can easily be called the best alternative to traditional ketchup. It has a sweet and sour taste and an interesting spicy aroma. You can make tomato chutney for the winter. It is perfectly stored in glass jars in the refrigerator or cellar.
To cook the sauce, first you need to peel and core and cut into cubes 3 apples. They should be folded into a pan, pour 50 ml of water and send it to a low fire.
Peel with 4 tomatoes, cut into cubes. Grind 3 onions in a similar way. Send chopped vegetables to apples. Add 100 g of sugar, a teaspoon of salt and apple cider vinegar (50 ml). For piquancy, a cinnamon stick and raisins (2 teaspoons), grated ginger and dry chili root (3 tbsp), a little mustard seeds and a few clove inflorescences should also be put in the pan. Boil the sauce until it thickens, then pour it into sterilized jars.
Cooking recommendations
The following tips will help you make a truly delicious chutney sauce:
- If you are not a fan of spicy dishes, do not get too carried away with hot pepper. Add half the norm indicated in the recipe to the sauce, try it, and only after that enter the rest of the spice.
- If apples or green tomatoes are in the recipe, be careful with the addition of vinegar. As a result, the sauce may be too acidic.
- Do not spare the spicy spices. They will make the taste of chutney more interesting and piquant.