The chutney or chatnai is a spicy sauce made from fruit vegetables and spices and served in India during the meal with rice or with chapati or naan bread. The addition of sugar and vinegar sauce gives the dish a sweet and sour flavor along with spices that makes it unique in its kind. The most famous chutney, of tomato, which you can serve in bowls during a typical Indian meal with rice or chicken tandoori.
The tomato chutney is a delicious variation on this traditional sauce of Indian origin, ideal to liven up dishes that taste more neutral. Since the seventeenth century even western palates were able to sample the accompanying sauce, a little jelly-like, a bit like relish, but with a unique texture and taste. Prepared sweet or savory version, chutney, pickles is much more than an accompanying sauce. Its preparation is simple, just choose a fruit, a spice or a vegetable, in this case the tomatoes, add sugar, vinegar and cook for a long time until the mixture will thicken. Then there are those who prefer more liquid and who prepares preserving the pulp, where the tomatoes do not break up completely. Prepare, then, your tomato chutney for flavoring and a touch a bit Mediterranean and a bit of exotic flavor to your meat, rice or vegetables. Its flavor will captivate you and your guests!
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
Tomato Chutney Recipe
4 pods of garlic
2 green chilies
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp coriander powder
1 tsp cumin powder
1 inch cinnamon
1 green cardamom
1 tsp turmeric powder
4 tbsp mustard oil
Salt to taste
Chop the tomatoes, onions, and green chilies finely. Crush the garlic pods.
Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame for 1 minute. Let them cool before you coarsely crush them. Keep it aside.
Heat oil in a pan and add mustard seeds. Fry the onion until light golden brown. Add the chopped tomatoes, green chilies to it and roast it for few seconds. Mix in coarsely ground spice powder and give it a good stir, for 30 seconds.
Add coriander powder, cumin powder, turmeric powder, and salt. Cook for 5 minutes on medium flame stirring occasionally.
Add the crushed garlic. Scramble the eggs and mix the egg tomato mixture properly. Keep on frying for sometime until the mixture become dry.
Serve with roti or rice.