Indian cuisine is incomplete without chutneys and pickles. Chutney enhances the taste of any food, making it more interesting and delicious. A simple paratha or dal rice tastes delicious when mixed with a velvety spicy and tangy chutney. Don’t you agree? One such popular dish is tomato chutney. The best part? With this recipe, you can store tomato chutney for about two months. Food vlogger Parul shared a delicious recipe for this tomato chutney on her YouTube channel “Cook With Parul”. He also listed some tips to keep in mind with regards to storing chutneys.
Read also: 5 South Indian Chutney Recipes You Must Try
How to make Instant Tomato Chutney:
- To make this chutney, you need tomato, oil, cumin, mustard seeds, asafoetida, onion, green chili, ginger, garlic, coriander powder, turmeric powder, Kashmiri red chili powder, red chili powder, salt, jaggery and white vinegar.
- First wash the tomatoes thoroughly. Heat water in a pot and boil the tomatoes for a few minutes. You will see that the skin of the tomato starts peeling. At this stage, switch off the gas and take them out in a plate.
- Peel the tomatoes and cut them roughly. Make a thick paste using the pieces.
- Meanwhile, heat some oil in a separate kadhai. Add cumin seeds, mustard seeds, asafoetida and chopped onions and mix well. Now add chopped green chilies, ginger and garlic. Put everything together and fry well.
- Take a separate bowl and add some coriander powder, turmeric powder and Kashmiri red chili powder to it. Add some water and mix well.
- Go back to the kadhai and add the spice paste (which you just made in a bowl) to the onion preparation and cook well. Once the dish starts releasing oil, add tomato puree and sprinkle some salt as per your taste. Mix well. Cover the lid and let it cook.
- Lastly, add the ground jaggery to it. This is to introduce a slight sweet and sour taste to the recipe. You can also add oil at this time. Cover the pan again and cook for a few minutes. Lastly add white vinegar and mix well. Tomato chutney is ready.
In addition, using Jaggery is completely optional. If you want your chutney to be spicy, skip the jaggery part.
Read also: 5 Chutney Recipes You Can Make in 10 Minutes or Less
Pro-Tip for Storing Tomato Chutney – Food Vlogger Parul Share Recipe:
1. Remember that you can directly use tomatoes to make chutney. However, the initial boiling process helps to increase the shelf life of the dish and improves its overall taste.
2. Make sure you use enough oil in the recipe while cooking. This helps to preserve the dish for a long time. That’s why often people put a lot of oil in pickles and other food items which are meant to be stored for a long time.
3. While making this chutney, keep in mind that you do not use moist (wet) spoons or utensils. Use everything that is dry and clean.
4. If you are planning to store the chutney, then do not add chopped coriander leaves on top to garnish the chutney.
5. Pack the chutney in an air-tight container for storage.
to keep track:
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