Spicy Tomato Chutney | Resturant in Delhi

Spicy Tomato Chutney | Resturant in Delhi

Spicy Tomato Chutney

The spicy tomato chutney is seriously addictive and a perfect addition to any meal as it adds extra taste to the food. I must admit that this brilliant-colored chutney is really mouth-watering in which the taste of every ingredient is well-preserved. Spices add to the flavor and aroma and it tastes very similar to the red chutney served with dosa. You can serve it as a spicy dip with potato chips or with salad or anything you like. Also you can make a chappati roll by using this tomato chutney. For this, first stir fry the vegetables and add salt. Make very thin chapattis. Spread spicy tomato chutney on to the chappati. Create a layer of stir fried vegetables on the top, roll it and your chappatti roll is ready.

Ingredients for Spicy Tomato Chutney:
Tomato – 5 kg
Mustard oil – 250 g
Garlic paste– 250 g
Ginger paste – 250 g
Green chilies – 250 g (cut into two halves lengthwise)
Red chili powder – 1 spoon (depends upon your taste)
Garam masala – 1 spoon
Methi (Fenugreek) – 1 spoon
Jeera (Cumin seeds) – 1 spoon
Mustard seed – 1 spoon
Powdered rayi – 250 g
Vinegar – 250 g
Curry or Kari patta (Curry leaves) – 8-10 stems with leaves
Salt to taste

Spicy Tomato Chutney Recipe

• Boil the tomatoes for a min or two. Drain off the water and keep the tomatoes under cool running water. This will help in removing the peel of the tomatoes. Now grind these to form a paste or if you like the pieces of tomatoes in chutney then cut the tomatoes into small pieces.
• Roast the cumin seeds on a hot tawa to make a powder (not very smooth)
• Heat the mustard oil in a heavy-base sauce pan.
• Add mustard seeds to it. Let these pop.
• Add garlic and ginger paste, rayi powder, red chillies, curry patta, and methi. Keep stirring regularly as it should not burn. Add green chilies.
• Once it leaves the oil add tomato paste to it.
• Let it thickened. Add cumin powder.
• Add garam masala, salt to taste and vinegar to it and keep frying till oil gets separated from chutney similar to a tadka.
• Remove from flame and let it cool at room temperature.
• Take a glass jar and transfer the spicy tomato chutney.

Tips

• Do not buy round tomatoes for making this chutney. Buy only red pulpy tomatoes.
• Glass jar should be completely dry. You can sterilize the jar by placing it under the sun or keep the jar in a pre-heated oven for about 20 minutes.
• Do not add water.