Chutney is assimilated into local food traditions so much so that the very meaning of it varies depending on who you ask. For a Westerner, it may be a kind of a jam, somewhat sweet, and sometimes sour, but most definitely invented by a British Major named Grey! In reality, however, chutney is the oldest known pickling process that evolved in India some three thousand years ago. It literally means ‘finger licking’ and it is usually spicy hot, particularly in Southern India. It is served as a dip, or as a side dish. For me, having tomato chutney served with masala vada is heaven. Here is a recipe for a delicious spicy tomato chutney. It is inspired by the Andhra style of cooking and made deliberately on the spicy side. Its characteristic ‘bite’ is the result of using a large amount of onion. It is particularly well suited as a side dish for any afternoon tiffin varieties, but is also great as a dip. It is certainly finger licking good!
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Tomato Chutney
Here is a recipe for a delicious spicy tomato chutney. It is inspired by the Andhra style of cooking and cooked deliberately on the spicy side. It uses large amount of onion to give its characteristic 'bite'. It is particularly well suited as a side dish for any afternoon tiffin varieties, but also great as a dip. It is certainly finger licking good! It is gluten free and will be a vegan dish if you remove or substitute butter in this recipe.
Pour the contents of the dry spices into a wide non-stick frying pan (put the spices in one small area of the frying pan). Pour the vegetable oil over the spices (enough to soak the spices plus a little more).
Heat on medium. When you first hear the sound of the mustard seed "popping," add the diced green chilies, butter, and ginger/garlic paste into the pan. Stir until the butter melts and the chilies and garlic/ginger paste mix well together.
Add onions to the frying pan. Stir occasionally until the onions are cooked to a 'golden brown' color.
Add salt and sambar powder. Mix them well and let them cook together. Add a cup of water to the frying pan and bring to a boil.
Add the diced tomatoes to the frying pan right after the first boil. Ensure you stir periodically for uniform cooking and mixing of spices. Add a ½ cup of water.
Stir just enough until all the spices are mixed with the cooked tomato and the water is somewhat gone. It should still be a good moist paste, with well-cooked tomatoes.
Turn the stove off. Allow it cool.
Once cooled, use a blender to make a purée with a good thick consistency. If water is needed, add minimally.
