Spicy Tomato Chutney
This chutney relies on the slow reduction of fresh tomatoes, ginger, and dried chiles until the moisture evaporates and the oils begin to bead at the edges of the pan. It keeps well in the refrigerator and gains depth after resting for twenty-four hours.
Control the heat through the chiles
The final heat level is determined entirely by how many seeds you keep in the dried chiles. Remove them for a mild warmth, or leave them in for a persistent burn.
- Heavy-bottomed stainless steel saucepan
- Wooden spoon
- Sharp paring knife
What goes in.
- 2 lbripe plum tomatoes, chopped
- 1/4 cupneutral oil
- 1 tbspbrown mustard seeds
- 3dried red chiles, broken into pieces
- 2 tbspfresh ginger, minced
- 1/2 cupcider vinegar
- 1/3 cupbrown sugar
- 1 tspsalt
Watching for the oil separation
You are looking for the moment the tomato mixture pulls away from the sides of the pan and the oil starts to seep out into small, clear pockets. This indicates the water content is gone and the flavors have fully concentrated.
The method.
Bloom the spices
Heat the oil in the saucepan over medium heat. Add the mustard seeds; once they start to snap and pop against the lid, stir in the dried chiles and ginger for thirty seconds.
Add the base
Pour in the chopped tomatoes. Cook them down, stirring occasionally, until they lose their structure and become a thick, pulpy mass.
Balance and reduce
Stir in the vinegar, sugar, and salt. Reduce the heat to low. Simmer for about 45 minutes, scraping the bottom of the pan to prevent sticking.
Finish
Once the mixture is thick, dark red, and the oil begins to bead at the edges, remove from heat. Let it cool completely before transferring to a storage jar.
Other turns to take.
Garlic Heavy
Add four cloves of thinly sliced garlic along with the ginger in the initial blooming step.
Sweetened with Jaggery
Substitute the brown sugar for equal parts grated jaggery for a deeper, molasses-like undertone.
When it doesn't go to plan.
Use tomatoes that are slightly overripe; they break down faster and have a higher natural sugar content.
If the chutney sticks to the bottom, add a splash of water, scrape the bottom thoroughly, and lower the heat.
Chutney tastes significantly better the day after it is made, once the vinegar has mellowed and the spices have permeated the tomato.
The ones that keep coming up.
How long will this keep in the fridge?
Kept in an airtight glass container, it will stay fresh for up to two weeks.
Can I use canned tomatoes?
You can, but they carry more liquid. You will need to simmer the mixture for an extra 15–20 minutes to reach the desired consistency.
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