Tomato Chutney

My version of Tomato Chutney is chunky and made with fresh tomatoes, onions and seasonings.  It can be blended until smooth if that’s your preference.  Garlic is optional.

Tomato Chutney is often associated with Indian cuisine.  In Indian cooking, this condiment is made with fresh, ripe tomatoes and a variety of tasty spices.  

IDEAS FOR MORE FLAVOR

Consider adding one or more of the following ingredients:  diced green chiles, 1 or 2 garlic cloves (peeled and chopped), 1 teaspoon of Liquid Smoke, and 1 teaspoon of your favorite hot sauce.  

COOKING TIPS

Simmer ingredients in a skillet with a heavy bottom over low-medium heat. Cooking time will depend on preferred thickness.  The texture softens the longer it simmers.  Stir regularly and watch closely to prevent burning.  

SERVING SUGGESTIONS

Slather a generous amount on top of a Stovetop Mini Flapjack, hotdog or hamburger.  Also pairs well with cottage cheese.  

Enjoy!

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Tomato Chutney

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My version of Tomato Chutney is chunky and made with fresh tomatoes, onions and seasonings.  It can be blended until smooth if that's your preference.  Garlic is optional. Slather it on top of a Stovetop Mini Flapjack, hamburger or hotdog. Also pairs well with cottage cheese. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Servings: 6 servings

Course: Condiment

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tablespoons olive oil (for cooking)
• 1 tablespoon mustard seeds
• 1/2 tablespoon ground cumin Or use cumin seeds.
• 1 tablespoon mild chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon thyme seeds Or use ground thyme (powder).
• 4 cups fresh tomatoes, chopped Rinsed and tops removed. Skins can be removed if preferred. I kept them (delish).
• 1/2 teaspoon salt to taste More or less as preferred.
• 1/2 teaspoon coarse ground black pepper to taste More or less as preferred.
• 2 cups chopped onion white (savory) or yellow (sweet)
• 1/4 cup water

Method

 

1. Prepare and measure ingredients. Place them on counter near stove.
2. Pour olive oil into large heavy bottom skillet. Make sure skillet's lid is close by. Use wooden spoon to stir olive oil around skillet. Turn heat on low.
3. Quickly add mustard seeds, ground cumin, mild chili powder, ground ginger, smoked paprika (if using), cayenne pepper (if using). Stir together until evenly combined (about one minute). When mustard seeds start popping up, cover pan with lid. Make sure heat is still on low.
4. Remove lid. Add thyme seeds, chopped tomatoes, chopped onions and 1/4 cup of water. Season with preferred amounts of salt and coarse ground black pepper.
5. Stir until well combined.
6. Simmer (without lid) to desired thickness.
7. Remove from heat. Taste a cooled sample.
8. If desired, add more of each seasoning until satisfied with taste. Simmer over low heat and stir constantly for 2 minutes.
9. If desired, pour into blender and blend until desired smoothness.
10. Serve hot (chunky or smooth).
11. Store in a container with a tight lid. Keep refrigerated.

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