The best thing about this Spicy Tomato Chutney is its versatility. It can be can be served with anything from Dosa and tortillas to simple salads and vegetable sticks.
By Sia Krishna
Yes, it is spicy. Yes, it is delicious. And yet it still is Tomato-ey in spite of all the spices used in making this lip smacking Spicy Tomato Chutney or Relish. I have tasted many chutney and relishes which usually loose the taste of main ingredient by overpowering taste of other spices or ingredients. But this Spicy Tomato Chutney/Relish still manages to uphold the taste of its’s main ingredient which is juicy, tart Tomatoes! The spices used in making this chutney/relish could be overpowering but they are not. The roasted spices enhance the taste and emits heady aroma.
The best thing about this Spicy Tomato Chutney/Relish is its versatility! It can be served with Dosa (Indian savoury crepes), Idli (Steamed rice cakes), Rice, Indian flat breads, or even can be used as spread on bread or toast. It can also be served it with simple salads and also as the spicy dip to go with chips, vegetable fingers or tortilla. I have used it in wraps along with few salad leaves and sour cream and also added them in simple vegetable stir fries to enhance the flavours! Few words of precaution though, it is seriously ADDICTIVE!
- 1 small Onion, finely chopped
- 8-10 large Tomatoes, chopped
- 2-3 Green Chillies, finely chopped (According to taste)
- Salt to taste
- 1 tsp Saunf/Fennel Seeds
- 1 inch Cinnamon
- 2 Cloves
- 1 Green Cardamom
- 1-2 tsp Kashmiri Chilli Powder or Paprika (According to taste)
- 1 tsp Mustard Seeds
- 1 tsp Jeera/Cumin Seeds
- 1-2 dry Red Chillies, broken
- Few Curry Leaves, chopped
- 1-2 tbsp Oil
- Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame till they are roasted and the heavenly aroma of roasted spices wafts from your kitchen, about 1 minute. Once roasted let them cool completely before you coarsely crush them using pestle and mortar. Keep it aside.
- Heat oil in a pan and add mustard seeds, cumin seeds, broken red chillies, and curry leaves. When mustard starts to pop and splutter, add finely chopped green chillies and roast it for few seconds.
- Mix in finely chopped onion and cook till it turns light golden in colour, about 2 minutes, on medium flame. Mix in coarsely ground spice powder and give it a good stir, for about 30 seconds.
- Add chopped tomatoes and cook on medium flame till it turns pulpy and releases its water, about 10 minutes. Mix in red chilli powder and salt and cook for another 5-7 minutes.
- Let the Spicy Tomato Chutney/Relish cool completely before you transfer to air tight jar. This delicious Spicy Tomato Chutney or Relish can be refrigerated for about a week and can be served with rice, dosa, idli, toast or any Indian flat bread.