📝 About This Recipe
This vibrant, ruby-red chutney is a harmonious celebration of summer’s bounty, balancing the natural sweetness of vine-ripened tomatoes with a warming kick of fresh ginger and aromatic spices. Rooted in the rich culinary traditions of Indian preservation, this condiment offers a complex profile of sweet, savory, and tangy notes that mature beautifully over time. It is the ultimate versatile pantry staple, designed to transform a simple meal into a gourmet experience with just a single spoonful.
🥗 Ingredients
The Produce Base
- 2 pounds Roma Tomatoes (ripe, cored and roughly chopped)
- 1 large Red Onion (finely diced)
- 2 inch piece Fresh Ginger (peeled and finely grated)
- 4 pieces Garlic Cloves (minced)
- 2-3 pieces Green Chilies (slit lengthwise; adjust for heat preference)
The Tempering & Spices
- 3 tablespoons Vegetable Oil (or mustard oil for authentic pungency)
- 1 teaspoon Mustard Seeds (black or brown)
- 1 teaspoon Cumin Seeds (whole)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for deep red color and mild heat)
- 1.5 teaspoons Salt (adjust to taste)
The Preserving Liquids
- 1/2 cup Apple Cider Vinegar (provides the necessary tang and preservation)
- 1/2 cup Jaggery or Brown Sugar (packed; adjust based on tomato acidity)
- 1/4 cup Golden Raisins (optional, for texture and pops of sweetness)
👨🍳 Instructions
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1
Begin by prepping your tomatoes. Ensure they are washed, cored, and chopped into 1/2-inch chunks. If you prefer a smoother chutney, you can blanch and skin them beforehand, though the skins add wonderful rustic texture.
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2
In a large, heavy-bottomed stainless steel pot or a Dutch oven, heat the oil over medium heat until it begins to shimmer.
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3
Add the mustard seeds to the hot oil. Once they begin to crackle and pop, immediately add the cumin seeds and let them sizzle for 10 seconds until fragrant.
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4
Stir in the finely diced onions and green chilies. Sauté for 6-8 minutes, or until the onions turn translucent and just begin to take on a golden hue at the edges.
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5
Add the minced garlic and grated ginger. Cook for another 2 minutes, stirring constantly to prevent the garlic from scorching, which would impart a bitter taste.
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6
Lower the heat slightly and add the turmeric and Kashmiri chili powder. Stir quickly for 30 seconds to toast the spices and release their oils.
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7
Add the chopped tomatoes and the salt. Stir well to coat the tomatoes in the aromatic spice mixture.
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8
Cover the pot and cook for about 10-12 minutes. The tomatoes should begin to break down and release their juices, creating a thick slurry.
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9
Pour in the apple cider vinegar and add the jaggery (or brown sugar) along with the golden raisins. Stir until the sugar has completely dissolved.
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10
Leave the pot uncovered and simmer on low heat. Stir occasionally to ensure the mixture doesn't stick to the bottom as it thickens.
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11
Continue simmering for 25-30 minutes. You are looking for a jam-like consistency where the liquid has reduced and the oil begins to slightly separate at the edges.
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12
Taste the chutney. It should be a balance of sweet, sour, and spicy. Add a pinch more salt or sugar if necessary to balance the acidity of the vinegar.
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13
Remove from heat and let the chutney cool completely in the pot. The flavors will continue to meld and deepen as it cools.
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14
Transfer the cooled chutney into sterilized glass jars. Seal tightly and store in the refrigerator.
💡 Chef's Tips
For the best flavor, let the chutney mature in the fridge for at least 24 hours before serving. If your tomatoes aren't very juicy, add a splash of water during step 8 to prevent burning. Use a non-reactive pot (stainless steel or enamel) to avoid a metallic taste from the vinegar and tomato acid. Adjust the 'heat' by removing the seeds from the green chilies if you prefer a milder relish. To check for doneness, drag a spoon through the center; if the path stays clear for a second without liquid filling it, it's ready.
🍽️ Serving Suggestions
Serve alongside warm buttery Parathas or crispy Dosas for a classic Indian breakfast. Pair with a sharp aged Cheddar cheese and crusty sourdough bread for a sophisticated snack. Use it as a bold condiment for grilled lamb chops or roasted chicken to cut through the richness. Stir a spoonful into a basic vinaigrette to create a complex, spicy salad dressing. Dollop over a brick of cream cheese and serve with crackers as a quick and crowd-pleasing appetizer.