I love this! It’s from "Secrets from an Indian Kitchen" by Mridula Baljekar, who said it was always served at wedding receptions in northern India where she grew up.
This chutney is very sweet and cumin-y. It would not go with a Madras or Vindaloo, but it goes nicely with subtle or creamy authentic dishes. I thought it was perfect with Indian-style scrambled eggs, and also with a creamy fish curry. It might even be lovely spooned with a grilled chicken breast.
The recipe calls for fresh tomatoes, but I made it with tinned diced tomatoes. For a 14 oz tin of tomatoes, I cut all the other ingredients by about 1/8.
Hope you like it!
Tamatar ki Mithi Chutney
(Sweet Tomato Chutney)
2 tablespoons sunflower oil (I used only 1 tablespoon)
1/2 teaspoon black mustard seeds
1/2 teaspoon kalonji/onion seeds/nigella
500g/1 lb tomatoes, skinned and chopped
50g/2 oz/.25 cup light brown sugar
2 teaspoon ground cumin
1/2 to 1+1/2 teaspoon chilli powder
1+1/2 teaspoon salt, or to taste
50g/2 oz/.25 cup sultanas/seedless raisins
In a medium saucepan, heat the oil over medium heat. When hot but not smoking, add the mustard seeds. As soon as they begin to pop, throw in the onion seeds and then the tomatoes. Stir and reduce the heat slightly. Cover the pan and cook for 5 minutes.
Add the sugar, cumin, chilli powder, and salt. Stir, cover again, and cook for 5 minutes.
Add the raisins and cook, uncovered, for 9-10 minutes, stirring frequently over a medium-low heat until the chutney has thickened. Remove from the heat, spoon into dry jar, cool, cover, and store in the fridge. It will keep well for 3-4 weeks.
(It didn’t keep well for 3-4 weeks. It lasted about 3 days because I ate it all.)
This chutney is very sweet and cumin-y. It would not go with a Madras or Vindaloo, but it goes nicely with subtle or creamy authentic dishes. I thought it was perfect with Indian-style scrambled eggs, and also with a creamy fish curry. It might even be lovely spooned with a grilled chicken breast.
The recipe calls for fresh tomatoes, but I made it with tinned diced tomatoes. For a 14 oz tin of tomatoes, I cut all the other ingredients by about 1/8.
Hope you like it!
Tamatar ki Mithi Chutney
(Sweet Tomato Chutney)
2 tablespoons sunflower oil (I used only 1 tablespoon)
1/2 teaspoon black mustard seeds
1/2 teaspoon kalonji/onion seeds/nigella
500g/1 lb tomatoes, skinned and chopped
50g/2 oz/.25 cup light brown sugar
2 teaspoon ground cumin
1/2 to 1+1/2 teaspoon chilli powder
1+1/2 teaspoon salt, or to taste
50g/2 oz/.25 cup sultanas/seedless raisins
In a medium saucepan, heat the oil over medium heat. When hot but not smoking, add the mustard seeds. As soon as they begin to pop, throw in the onion seeds and then the tomatoes. Stir and reduce the heat slightly. Cover the pan and cook for 5 minutes.
Add the sugar, cumin, chilli powder, and salt. Stir, cover again, and cook for 5 minutes.
Add the raisins and cook, uncovered, for 9-10 minutes, stirring frequently over a medium-low heat until the chutney has thickened. Remove from the heat, spoon into dry jar, cool, cover, and store in the fridge. It will keep well for 3-4 weeks.
(It didn’t keep well for 3-4 weeks. It lasted about 3 days because I ate it all.)
