Tomato Onion Chutney
This is a pantry staple that bridges the gap between fresh salsa and a long-simmered preserve. It works best when the tomatoes are cooked down until they lose their structure and the oil begins to separate from the pulp.
Watch the oil separation
The chutney is ready when you see the oil bead at the edges of the pan. Do not rush this, as raw tomato flavor lingers if the water isn't fully cooked out.
- heavy-bottomed skillet or kadhai
- spatula
- knife
What goes in.
- 3 largeripe tomatoes, chopped roughly
- 1 largered onion, diced
- 2 clovesgarlic, minced
- 1 inchginger, grated
- 2dried red chilies
- 1 tspmustard seeds
- 1 sprigfresh curry leaves
- 2 tbspneutral cooking oil
- to tastesalt
Blooming the spices
Adding mustard seeds and curry leaves to hot oil at the very end releases their essential oils instantly; keep a lid nearby, as they will pop aggressively.
The method.
Sauté the aromatics
Heat one tablespoon of oil in the skillet over medium heat. Add the onions and cook until they turn translucent and begin to brown at the edges.
Cook the tomatoes
Add the tomatoes, ginger, garlic, and salt. Cook until the tomatoes break down completely into a thick, pulpy mass.
Reduce moisture
Continue cooking over medium-low heat until the mixture thickens and you see small droplets of oil separating from the sides of the tomato paste.
Final temper
Heat the remaining oil in a small ladle. Add mustard seeds. When they pop, add the red chilies and curry leaves for five seconds, then pour this over the chutney and stir.
Other turns to take.
Coconut infusion
Stir in two tablespoons of freshly grated coconut after the tomatoes have broken down for a creamier texture.
Tamarind tang
Add a small marble-sized piece of tamarind paste during the tomato cooking stage for a deeper, sharper sourness.
When it doesn't go to plan.
Use red onions for a deeper color and sharper initial bite.
If the chutney is too dry, add a tablespoon of water; if too watery, keep it on the heat for three more minutes.
Allow the chutney to cool to room temperature before storing in a glass jar to prevent condensation.
The ones that keep coming up.
How long will this stay good?
Kept in an airtight glass container in the refrigerator, it maintains its character for up to four days.
Can I use canned tomatoes?
Fresh, ripe tomatoes provide the best balance of acidity and structure; canned tomatoes contain too much liquid and will take twice as long to reduce.
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