Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.
Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.
Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.
This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.
Indian Sweet and Spicy Tomato Chutney
2 Tblspn ghee
5 cloves garlic
1 green chilli
3 cm ginger root
600g ripe tomatoes
0.5 cup sugar
0.5 tspn turmeric powder
0.5 – 1 tspn chilli powder, or to taste
0.5 Tblspn garam masala
1 Tblspn palm vinegar, apple cider vinegar or white wine vinegar
Put the onion, green chilli, garlic and ginger in a food processor and pulse until very finely chopped. Set aside.
Blend the tomatoes to make a coarse puree.
Heat the ghee in a kadhai and add the onion mixture. Stir fry until aromatic.
Add the remaining ingredients except the garam masala and simmer over low heat until thickened, about 20 mins.
You can cook this to your desired thickness, and it will depend on how you want to use it. Drizzling, for example, requires a thinner consistency, like a thin sauce. For dipping or spreading cook the chutney to a thicker consistency.
When cooked, stir through the garam masala.
Serve with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.