This tomato chutney is simple but the flavors in it will have you using this sauce for more than just Indian food. Tomatoes are blended with a variety and sweet and salty ingredients to make this amazing flavored chutney many people will want to try!
Tomato chutney is traditionally eaten with Maru Bhajjiyas (Afro-Indian style potato fritters).
- 3 medium tomatoes (Vine-Ripe if possible)
- ½ cup of finely grated carrots
- 1 to 2 tsp of salt
- 1 to 2 tsp of sugar
- 2 to 3 freshly crushed chilies (I use jalapeno or serrano)
- ¼ cup of freshly chopped cilantro (can add ½ cup for more texture)
- 1 to 1.5 Tbsp of freshly ground cumin seeds
- 2 to 3 Tbsp of ketchup
- 1 to 1.5 tsp of minced garlic
**NOTE: You can use any type of hot chili you prefer. (long hot, jalapeno, bird eye, serrano, habanero, etc.)
- In a small blender, add tomatoes, salt, sugar, ground cumin seeds, ketchup and minced garlic. Blend till smooth about 30-45 seconds. (Slightly chunky consistency)
- Transfer to small serving bowl and mix in the grated carrots, crushed chilies, cilantro till all blended together. (May add more salt and sugar for taste preference.)
- Let stand at room temperature for about 10-15 minutes to allow all flavors to mesh and then serve with pakoras, samosas, etc.
**NOTE: This chutney should be a sweet, salty and spicy flavor with some texture from the carrots and cilantro. IF you prefer a smoother chutney, feel free to blend all ingredients together in blender for about 1 minute and then transfer to small serving bowl.
Let me know what you think by commenting below, tagging me on IG @cmspiceculture or FB at “Spice Culture Cooking.”