Dive into the vibrant world of flavours with our Tomato Chutney recipe—a perfect balance of tangy tomatoes and a hint of spice that will elevate any meal. This chutney is not just a condiment; it’s a burst of culture in every spoonful. Whether you’re pairing it with your favourite snacks or incorporating it into meals, this chutney is sure to impress.
🍅 Why You’ll Love This Recipe:
It’s incredibly easy to prepare.
Made with simple, readily available ingredients.
The perfect accompaniment to cheese boards, sandwiches, and more.
A great way to preserve the summer’s bounty.
#cheftraveller #chefvineet #vineetbhatia
Website: http://vineetbhatia.com
Facebook: https://www.facebook.com/TheVineetBhatia
Instagram: https://www.instagram.com/chefvineet
Twitter: https://twitter.com/TheVineetBhatia
Going to teach you how to make a very very simple tomato chutney absolutely beautiful to look at lovely to eat and delicious this chutne it can be used for lot many things it can used for charts it can be used for salad it can be used
With rice it can be used for fing for sandwiches and for RS okay ingredient to use here and that is curry leaves Curry leaves are one of the most aromatic leaves which you can use for Chutney and it reacts with heat and you can see as to cook it how we changes
The whole dish entirely for the Chutney first first thing what to do is I’m going to add some oil we wait for the oil to get off it’s very important that you actually eat the oil and then you add the spice and it’s also very important that you add a very
Very few ingredients and not too many in this instance I’m going to give you the South Indian B I’m going to use just mustard seeds the mustard seeds have got lovely Aromas and flavors to it but they are very raw if you have it on its own
So they have to be cooked and how do you cook it I will teach you now it’s very important that the oil is hot because if the oil is not hot the spice will not pop open and it’s very important that the spice pop because the spice of the natural oils flavoring and
Enzymes so they have to have heat never ever add spice into cold oil it does not work always have to be medium heat or a really hot oil and this instance is just about right for a small amount of mustard seeds and as soon as you add the mustard
Seeds it begins to bance and pop in the pan and it begins to crackle and open up and that is the first instense of the O can release into the oil but the flavors are much better I’m to add a small amount of garlic now what the garlic does it that
Stops the seeds from cooking further because it has moisture in there a small amount of green chili and a small amount of chocked chinger lightly saute all the vegetables and the mustard seeds in the oil make sure you stir them around and at this instance you added beautiful
Curry leaves now Curry leaves are very very aromatic as they react with the heat and as soon as they hit the hot oil and the spice the flavors are released into the oil unfortunately you cannot spend that on a camera but if you’re right here next to me lovely Aras and the perfumes
Really come through you don’t want to overcook it just lightly toss it on the oil and you add in some Tomatoes what I have used is basically tomatoes from the tin lightly crusted them with a knife over the pork and they go in straight away into the C leaves and the
Spice there is a large amount of moisture content into tomatoes and this will have to cook for a good 7 to 8 minutes for Chutney to thicken up and when the Chutney thickens up becomes a nice solid mass and that Chutney can be used for lot many things not just to
Have with some Samosa or some cbab but the same Chutney can be used also to make into wraps or into sandwiches you can toss it up with a little bit of rice and make a flavored rice so it’s got multiple multiple jues once the chne is cooked it can lie in your refrigerator
Into a sealed jar or a bottle for for month at least very very easily now tomatoes have a lot of acid in them but lot of sharp flavors in them and sometimes they’re not as sweet as they should be so we will be adding a small amount of sugar but at the very
End and the reason why you add sugar at the very end is because if you add the sugar now it will cook and it will caramelize it will break down and the color of the dish will get very dark red not really attractive so for it to be
Nice and right always add the sugar Last the moisture has almost evaporated from the tomatoes it got really nice and thick the color is absolutely beautiful at this stage I’m actually going to add my seasoning and I’m going to add in small of sugar but firstly a little bit of salt not too much just a v bit and a
Small amount of sugar like I said the sugar has to go at the end M earlier because if you add it earlier the sugar will caramelize and the color will change all together a small amount of sugar again this is only a personal preference if you don’t want to add
Sugar do not add sugar I like to have a small thing of sugar but not too much so stir that all together mix it all in this is almost done the ruse the Heat and I’m going to now taste that this is very very important whatever you
Cook you must always taste your food if you do not taste your food you will not know what’s going to taste like the flavors I’m looking at at this stage are slightly SAR a lovely flavor of tomatoes a good amount of Cur flavor a hint of
Garlic or a hint of of chili and garlic is very important because garlic is extremely good for your health garlic and ginger are beautiful to have it keeps some body nice and fit and a very low amount of fat and in this case there was R seed oil let’s have a
Taste that’s it very clean very simple and very light and if you look at the dis you hardly see any oil floating around it’s all very Gent the colors are beautiful I’m going to switch off the heat of the pan put it all together and here we are we have the beautiful tomato
Chutney into the bowl this Chutney can be used as a dip for some kababs or some samosas or some snacks we can mix it up with the dressing and pour over salad leaves can mix it up with rice we can dip in a piece of bread a little brown
Flat bread would be perfect to go with this you can also put it into sandwiches you can put it into wraps you can make a little soup and add a small little tablespoon more small a good amount of tablespoon into that and what you will get is a lovely beautiful flavor of
Tomatoes full of flavor flavored with garlic flavored with curry leaves a hint of green chili and a small amount of sugar the very end only Need
1 Comment
Very nice chef