This spicy tomato chutney is a great accompaniment to many South Indian favourites, such as Idli and Dosa. It’s also a great dip for crackers, samosas and breads, as well as a lovely fresh spread for use in sandwiches. It’s simple, quick, and only relies on very commonly used ingredients in Asian cooking! This chutney can also be refrigerated for several days and still taste great.
– 1.5 tbsp vegetable oil
– 1 tsp black mustard seeds (5g)
– 3-6 dried Kashmiri chillies based on taste
– 1/8-1/4 tsp asafoetida powder
– 10g of dried garlic flakes, or 6-8 garlic cloves.
– 15g of onion powder, or 1 medium sized onion, roughly chopped
– 4-5 roma tomatoes, skinned and roughly chopped
1. Heat the oil in a small saucier or pot over medium high heat until shimmering.
2. Add the mustard seeds and allow them to sputter and crackle. Add the red chilies, hing powder, and garlic, and roast for about 15-30 seconds until fragrant.
3. Add the onions and cook, stirring, until softened, 3-4 minutes, then add the tomatoes and cook, stirring, until softened, about 8 minutes. If you are using onion powder, add it together with the tomatoes directly.
4. If you like a “thinner” (more spreadable) chutney, cook covered to retain moisture. If you like a thicker (more dippable) chutney, cook uncovered.
5. Once finished, allow to cool slightly, and then, using a blender, or food processor, blend into a thick paste. Leave it a little chunky for more texture if you like.
Tip: To skin roma tomatoes, slit an ‘x’ into the skin on one side, boil for 1 minute, then shock them in ice-water. They will peel easily.