Indian Tomato Chutney with Spices

As I have been enjoying a healthy dose of savory Indian pancakes of late, there is always a good supply of chutneys and sauces on hand in the house. This cooked tomato includes vinegar, so it will keep for quite a while in the fridge in a well sealed container. Fragrant, spicy, and good for the mind and body, this chutney should certainly be considered a staple — it is a perfect multi-layered condiment that will enhance and complement any Indian savory food.

Indian Tomato Chutney with Spices

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2012 Thick and chunky cooked tomato and vinegar chutney with spices and dals Preparation: 20 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 4 or 5 sun-dried tomatoes 1 tablespoon sesame seeds 2 tablespoons sesame oil 1 tablespoon brown mustard seeds 1 tablespoon toor dal or channa dal, rinsed 1 tablespoon split mung dal, rinsed 1 onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced and crushed 2 or 3 fresh green chilies, seeded and finely chopped 2 dried whole red chilies, broken into pieces 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1 teaspoon sea salt 1/4 teaspoon asafetida 2 medium tomatoes, finely chopped generous handful of dried curry leaves 1 tablespoon balsamic vinegar 1 tablespoon white vinegar Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. Meanwhile, toast the sesame seeds in a small saucepan or skillet over medium-low heat, tossing frequently, for 5 minutes or until lightly browned. Set aside. Heat the oil in a wok or large frying pan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the dals and stir for 1 minute. Add the onion and stir for 5 minutes or until golden. Now add the ginger, garlic and chilies, and continue to stir for another minute. Toss in the spices, salt and asafetida, and stir for 30 seconds. Add the sun-dried tomatoes, fresh tomatoes, curry leaves and vinegars, and cook, stirring frequently, for 12 to 15 minutes or until most of the liquid is absorbed and you have a thick paste. Garnish with the sesame seeds and serve right away at room temperature or chilled. This chutney will keep in the refrigerator for a few months or longer. Makes about 2 cups

More Indian sauces and chutneys you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Tamarind Chutney
Toasted Fresh Coconut Chutney with Tomatoes
Gingered Tomato Sauce
Hot Green Chili Sauce