Chunky Tomato Chutney or dip is a deliciously spicy condiment prepared from pulpy red tomatoes and tempering of tangy masala. It is no onion no garlic recipe, easy to make with not much of oil and least of chopping.
This zesty dip goes well with various starters or snacks. It taste great with potato chips nachos and pairs well with Indian breads. You can store leftover chutney in fridge for 5 to 6 days or keep it frozen as cubes for 2 months for later use.
Cooking time: 25 minutes
Serving for: 4 if serving as dip
Cook in: Frying pan or wok
- Tomato – 4 fresh red and pulpy
- Sugar – 2 teaspoons
- Red chilly powder – 2 teaspoons
- Hing (asafoetida) – 1/2 teaspoon
- Methi dana (fenugreek seeds) – 1/2 teaspoon
- Saunf (aniseed or fennel) – 1/2 teaspoon
- Kalonji (nigella) – 1/2teaspoon
- Tomato sauce – 2 tablespoons
- oil – 1 tablespoon
- Make a cross slit on each tomato with sharp knife. Immerse in boiling water. after 5 minutes skin of tomato will open from cuts. Switch off the heat and drain. Once cool, peel the skin and chop finely
- Heat oil and give tempering of hing, methi, saunf and kalonji. Stir for 2 minutes till seeds turn pinkish and aromatic.
- Now add sugar, salt and red chilly powder. Cook covered for 10 minutes on medium heat. Lastly, add tomato sauce. Tangy chutney is ready to be served with our favorite meal.
Tips & Tricks:
- Adjust salt, sugar and spices as per individual taste.
- It is important to use tomato sauce since it gives a saucy texture to this dip
- You can use ketchup instead of tomato sauce
- You can add garlic at the time of tempering but not onion, since onion softens red color of the chutney
- Instead of white sugar using jaggery or can sugar will enhance the taste of dip