Description
With ripe tomatoes and onions, this chutney is balanced and flavorful. A staple you’ll want to keep making
Ingredients
Units
Scale
- 4 ripe tomatoes, peeled and quartered
- 1 onion, finely chopped
- 2 tbsp masala (mild or hot, depending on preference)
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder (Jeera)
- 1/4 tsp coriander powder (Dhania)
- Salt, to taste
- 3 tbsp sugar (add more if you prefer sweeter chutney)
- 1/2 cup tomato sauce (ketchup works too)
- 1-2 tbsp oil for cooking
- Splash of water, if needed
Instructions
- In a blender or food processor, blitz the tomatoes with the masala, turmeric, cumin, coriander, and a little splash of water until smooth.
- Heat the oil in a pot. Add the chopped onion with a pinch of salt and cook until soft and translucent.
- Pour in the blended tomato mixture. Stir and let it simmer gently for about 10 minutes, stirring now and then.
- Add the sugar and tomato sauce. Let it cook uncovered until thick and glossy, about another 10–12 minutes.
- Taste and adjust the seasoning or sweetness before turning off the heat.
- Serve warm or cooled, with curries, rice, or even as a spread in sandwiches.
Cook’s note: The tomato sauce is optional, but it gives that shiny red finish and balances the spices with sweetness.
Notes
Prepared, tried, and tested by Ureshani
