Spicy Tomato Chutney is a spicy and tangy Indian condiment made from ripe tomatoes, onions and chilies that pairs extremely well with rice dishes and Indian breads. It is often served with South Indian breakfast, like dosa and idli.
5-6 medium tomatoes (chopped)
1 medium onion (finelly chopped)
6-8 fresh red chilies (cjopped)
2 tbsp ginger (chopped)
3 garlic cloves (finelly sliced)
1 tbsp sugar
½ tsp salt (or to taste)
5 green cardamoms
1 tsp paprica
1 tsp mustard seeds
1 tbsp oil
¼ cup red wine vinegar
½ cup of water
1 tbsp corriander leaves (to garnish)
How to make Spicy Tomato Chutney:
Immerse the tomatoes in a bowl of boiling water for about 2 minutes, until the skins split, drain them, allow to cool, peel and chop.
Combine the tomatoes and all the ingredients (except mustarnd seeds and vinegar) in a heavy, nonreactive pot or pan.
Bring to a boil over high heat, then lower heat and cook at a low heat for about 1.5 h or until thickened. Continue cooking, mashing the tomatoes under the back of a wooden spoon to make a thick paste. Stir often as it thickens to prevent scorching.
When the mixture is thick enough remove from the heat.
Heat the oil, add the mustard seeds and fry until they have all popped, then add to the tomato mixture.
Stir in the vinegar, add some more salt if needed and let it cool.