Indian Tomato Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1-2 dried red chills, or ¼ to ½ teaspoon red chili flakes, depending on spice level
  • 6 curry leaves, or ¼ teaspoon curry powder
  • ¼ teaspoon turmeric
  • ½ teaspoon whole mustard seed
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • ½ medium white onion
  • 2 cups fresh tomato, diced
  • few spring of fresh cilantro, minced - optional
  • olive oil
  • salt
Instructions
  1. Sauté chilies and curry or curry leaves in olive oil over medium heat until fragrant, about 5 minutes. Set aside to cool. Once cooled, blend into a fine powder in spice mill or food processor.
  2. Add garlic, ginger, and onion to pan with oil over medium heat and sauté until softened, 5 minutes. Season with salt, turmeric, and curry/chili spice mixture.
  3. Add tomatoes to pan with onion mixture and cook until softened and stewed slightly, 7-10 minutes. Add cilantro if using towards the end of cooking. Remove from heat and allow to cool. Add to food processor and blend until creamy.
  4. Wipe pan clean. Add a bit of olive oil and mustard seed to pan and sauté until browned, 2 minutes. Add blended chutney back to pan and stir to incorporate mustard seed. Serve chutney with choice of authentic indian bread, or toast.
Recipe by The Two Bananas at https://thetwobananas.com/indian-tomato-chutney/