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)
For the Chutney Powder
- 12 shelled pistachios
- 1 tbs (15 ml) cumin seeds
- 1 tbs (15 ml) coriander seeds
- 3 dry red chilies
- 1/2 tbs (8 ml) poppy seeds
For the Poppu Thadka
- mustard seeds
- udad dal
- chana dal
- cumin seeds
- hing powder
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 sauce-like.
- Meanwhile, in a separate pan, dry roast the pistachios, cumin seeds, coriander seeds, dry red chilies, and poppy seeds over medium heat until fragrant and lightly browned, about 3-4 minutes.
- Let the roasted spices cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Stir the chutney powder into the tomato mixture and season with salt to taste. Remove from heat and let cool for about 5 minutes.
- Transfer the mixture to a blender, add the remaining tablespoon of tamarind paste, the remaining basil, and the jaggery, and blend into a uniform chutney. Move the chutney into a serving dish.
- For the poppu thadka, heat oil in a small pot. Once hot, add the hing powder, followed by the mustard seeds. When the seeds start to pop, add the udad dal, chana dal, and cumin seeds. Cook for about 20 seconds, then pour the tempering over the chutney and mix well.
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