Introduction

This Tomato Chutney recipe delivers a tangy, flavorful condiment perfect for pairing with snacks and meals. The satisfying sounds and textures make it a great choice for ASMR content, combining fresh ingredients into a versatile homemade sauce. For another tomato-based favorite, try the Sun-Dried Tomato Grilled Cheese Sandwich Recipe to explore more delicious ways to enjoy this vibrant fruit.

Ingredients

The sharp tang of fresh tomatoes mingles with the earthy warmth of spices in this vibrant chutney, creating a symphony of textures from smooth pulp to crunchy mustard seeds that pop with flavor.

• 1 short sensory lead paragraph, then a clean list.
• Do not invent new items. You may add substitutions in parentheses only.

Timing

Context: This quick Tomato Chutney recipe is about 25% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Tomatoes

Wash and dry 4 large ripe tomatoes. Remove the cores and chop them into small, even pieces. Using ripe, in-season tomatoes will give your Tomato Chutney a naturally sweet and tangy flavor.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 chopped onion and 2 minced garlic cloves, sautéing until the onion turns translucent and fragrant.

Step 3 — Cook the Tomatoes

Add the chopped tomatoes to the pan along with 1/2 teaspoon of turmeric and 1 teaspoon of red chili powder. Stir well to combine. Cook for 8-10 minutes, until the tomatoes break down and become soft and pulpy.

Step 4 — Add Sweetness and Spice

Stir in 2 tablespoons of jaggery or brown sugar and 1 tablespoon of tamarind paste. This balances the acidity of the tomatoes. For extra heat, you can add a slit green chili at this stage.

Step 5 — Simmer to Thicken

Reduce the heat to low and let the chutney simmer for 15-20 minutes. Stir occasionally to prevent sticking. The chutney is ready when it thickens to a jam-like consistency and the oil starts to separate at the edges.

Step 6 — Temper the Spices

In a small separate pan, heat 1 tablespoon of oil. Add 1/2 teaspoon of urad dal and a pinch of asafoetida (hing). Once the dal turns golden brown, pour this tempering over the finished Tomato Chutney and mix well.

Step 7 — Adjust Seasoning

Taste the chutney and adjust salt and sugar according to your preference. Remember that flavors will deepen as it cools, so be cautious not to over-salt initially.

Step 8 — Cool and Store

Allow the Tomato Chutney to cool completely to room temperature before transferring it to a clean, airtight jar. Properly cooled chutney will have a thicker, spreadable texture.

Step 9 — Serve or Preserve

This Tomato Chutney can be served immediately with snacks like samosas or dosa. For longer storage, keep it refrigerated where it will stay fresh for up to two weeks.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Low-Sodium Swap — Replace regular salt with potassium chloride salt or simply reduce the amount by half to lower sodium while maintaining flavor.
• Protein Boost — Stir in a tablespoon of hemp seeds or finely chopped walnuts after blending for added protein and a nutty texture.
• Lower-Carb Version — Use half the tomatoes and add finely diced zucchini or cauliflower to reduce carbs without losing volume.
• Dairy-Free Option — Skip any yogurt or cream garnish; use a splash of coconut milk or almond milk for creaminess if desired.
• Gluten-Free Assurance — Ensure all added spices or thickeners are certified gluten-free; replace soy sauce (if used) with tamari.
• Sugar-Conscious Swap — Substitute refined sugar with a natural sweetener like stevia, erythritol, or a small amount of raw honey.
• Oil-Free Variation — Sauté ingredients in vegetable broth or water instead of oil to reduce fat content while keeping the chutney moist.
• Spice Control — Remove seeds from chili peppers or use mild paprika to lower heat while preserving the vibrant color and aroma.

Serving Suggestions

• Spread this Tomato Chutney on toast or crackers for a quick snack
• Pair with grilled meats or roasted vegetables as a tangy condiment
• Serve alongside Indian meals with rice, dal, and flatbreads
• Use as a flavorful dip for samosas, pakoras, or vegetable sticks
• Add to sandwiches and wraps for an extra burst of flavor
• Garnish with fresh cilantro leaves for a vibrant presentation
• Serve in small bowls as part of a condiment platter for gatherings

This versatile Tomato Chutney #asmr #food #recipe #cooking #shorts works beautifully for both everyday meals and special occasions, adding a delicious tangy element to your dishes.

Common Mistakes to Avoid

• Mistake: Using underripe or watery tomatoes. Fix: Choose ripe, firm Roma tomatoes for a thicker, more flavorful chutney.
• Mistake: Overcrowding the pan when sautéing spices. Fix: Use a wide, heavy-bottomed pan to allow spices to bloom properly without burning.
• Mistake: Skipping the step of tempering whole spices in oil. Fix: Gently fry mustard seeds and urad dal until they crackle to unlock their full aroma.
• Mistake: Adding sugar too early in the cooking process. Fix: Stir in jaggery or sugar only after the tomatoes have broken down to prevent it from scorching.
• Mistake: Not cooking the chutney long enough to evaporate excess moisture. Fix: Simmer until the oil separates and the mixture reaches a jam-like consistency.
• Mistake: Grinding the chutney while it’s still piping hot. Fix: Let the mixture cool slightly before blending to avoid a steamed, watery texture.
• Mistake: Using an insufficient amount of acid (like tamarind or lemon juice). Fix: Balance the sweetness and spice with a splash of tangy acid at the end for a brighter flavor.
• Mistake: Storing the chutney in a non-airtight container. Fix: Transfer to a clean, dry glass jar and refrigerate to maintain freshness for up to two weeks.
• Mistake: Over-salting the chutney before it has reduced. Fix: Season in stages, with a final taste and adjustment after the chutney has thickened.

Storing Tips

• Fridge: Cool your Tomato Chutney completely, then store in an airtight container for up to 2 weeks.
• Freezer: Portion into freezer-safe bags or containers, leaving headspace. It will keep well for up to 3 months.
• Reheat: Thaw in the fridge if frozen. Warm gently on the stovetop, stirring occasionally, until it reaches 165°F for food safety.

Always use clean utensils to serve your chutney to prevent spoilage and maintain its fresh, tangy flavor.

Conclusion

This Tomato Chutney recipe offers a simple way to create a flavorful condiment perfect for various dishes. Give this recipe a try and share your thoughts in the comments below.

Roasted Tomato Chutney

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A flavorful roasted tomato chutney made with garlic and spices, perfect as a condiment or dip.

• Author: The Cooking Melody
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Condiment
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 6 large ripe tomatoes, quartered
• 4 cloves garlic, peeled
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon jaggery or brown sugar
• Salt to taste
• 2 tablespoons vinegar
• Fresh coriander leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the quartered tomatoes, garlic cloves, and chopped onion on a baking tray. Drizzle with olive oil and roast for 20-25 minutes until soft and slightly charred.
3. In a pan, heat a little oil and add mustard seeds and cumin seeds. Let them splutter.
4. Add the roasted tomatoes, garlic, and onion to the pan along with red chili powder, turmeric powder, jaggery, and salt.
5. Cook on medium heat for 10 minutes, stirring occasionally.
6. Add vinegar and cook for another 5 minutes until the chutney thickens.
7. Remove from heat and let it cool slightly.
8. Blend the mixture slightly if a smoother texture is desired, or leave chunky.
9. Garnish with fresh coriander leaves before serving.

Notes

This chutney pairs well with Indian breads, rice dishes, or as a spread. Adjust the chili powder to your preferred spice level. Roasting the tomatoes enhances the flavor depth.

Nutrition

• Calories: 80
• Sugar: 7g
• Sodium: 300mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

FAQs

What is the best type of tomato to use for this Tomato Chutney?

Use ripe, firm Roma or plum tomatoes for the best texture and flavor in your Tomato Chutney. They have less water content and more flesh, which helps create a thick, rich consistency.

How long can I store homemade Tomato Chutney?

Properly sealed and refrigerated, your Tomato Chutney will keep for up to two weeks. For longer storage, you can process the jars in a water bath for canning.