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
- Total Time: 30 minutes
- Yield: 4 servings 1x
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
- 4 roma tomatoes, medium diced
- 1 bunch of basil (stems included), roughly chopped
- 6 green chilies
- 3 tbs (45 ml) tamarind paste
- 1 tsp jaggery
- 2 tbs (30 ml) sesame oil (or canola oil)
- 12 shelled pistachios
- 1 tbs (15 ml) cumin seeds
- 1 tbs (15 ml) 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 tbsp 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 tbsp 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
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6 grams
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 0 mg
Find it online: https://honestcooking.com/tomato-basil-chutney/
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Frequently Asked Questions
What role do the pistachios, cumin, and coriander play in this chutney?
They are dry-roasted separately and ground into a fine powder — a step the recipe calls a “chutney powder” — then stirred into the tomato base at the end. This adds a nutty, aromatic depth that is quite different from simply adding whole spices to the pot.
Why is the basil split into two additions?
Half the chopped basil goes in at the start with the tomatoes so it cooks down and mellows, while the remaining basil is stirred in during the last 2-3 minutes to preserve a brighter, fresher flavour — a technique borrowed from Italian cooking applied to this Indo-Italian fusion.
How spicy is this chutney, and can I adjust the heat?
The recipe uses 6 green chilies, which makes it moderately spicy. The notes specifically say to reduce the number of green chilies if you prefer a milder chutney.
How long does this chutney keep?
The notes say it can be stored in an airtight container in the refrigerator for up to a week.
Thanks. I made this today and it turned out awesome!
Wonderful recipe. I have a veg garden and this year we put basil and it grows wonderful during season. I have been thinking about a chutney with it for a while.. I think I found it.. Thanks for sharing.
love tomatoes in all kinds of different combinations, This is great