Name: Tomato Basil Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 4 roma tomatoes, medium diced; 1 bunch of basil (stems included), roughly chopped; 6 green chilies; 3 tbs tamarind paste; 1 tsp jaggery; 2 tbs sesame oil (or canola oil); 12 shelled pistachios; 1 tbs cumin seeds; 1 tbs coriander seeds

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Even if Italian basil isn’t exactly common in Indian cuisine, SriVani Ganti successfully incorporates into this tomato chutney.
By SriVani Ganti

Tomato chutney is common in Indian cooking, but Italian basil is not. So I thought, why not combine both of them and create some magic!

How many of you are part of a CSA, raise your hand? If you are kudos to you. My family and I are also part of a CSA and sometimes have too many vegetables to know what to do with. This week, we happily inherited some basil and weren’t totally sure what to do with it. I thought would perhaps invent a chutney, where India meets Italy.

Tomato Basil Chutney

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Author: SriVani Ganti
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

This Tomato Basil Chutney combines the robust flavors of Indian tomatoes and chilies with the aromatic touch of Italian basil, creating a unique fusion condiment.

Ingredients

Scale

4 roma tomatoes, medium diced
1 bunch of basil (stems included), roughly chopped
6 green chilies
3 tbs tamarind paste
1 tsp jaggery
2 tbs sesame oil (or canola oil)
12 shelled pistachios
1 tbs cumin seeds
1 tbs coriander seeds

Instructions

Cut the tomatoes into a medium dice and roughly chop the basil.
Heat the sesame oil in a medium-sized pan over medium heat.
Add the diced tomatoes, half of the chopped basil, green chilies, and 2 tablespoons of tamarind paste to the pan.
Cook for 10-15 minutes, stirring occasionally, until the tomatoes are soft and the mixture thickens.
In a separate pan, dry roast the pistachios, cumin seeds, and coriander seeds over medium heat until fragrant, about 3-4 minutes.
Grind the roasted pistachios, cumin seeds, and coriander seeds into a fine powder using a spice grinder or mortar and pestle.
Add the jaggery and the remaining tablespoon of tamarind paste to the tomato mixture, stirring well to combine.
Stir in the ground chutney powder and the remaining basil, cooking for an additional 2-3 minutes.
Remove from heat and let cool slightly before serving.

Notes

This chutney can be stored in an airtight container in the refrigerator for up to a week. If you prefer a milder chutney, reduce the number of green chilies. Serve as a condiment with grilled meats or as a spread on sandwiches.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Condiment
Cuisine: Fusion