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
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