Tamarind Tomato Chutney
This homemade tamarind tomato chutney is sweet, tangy, and full of bold flavor. It is easy to make and works perfectly as a dip, spread, or sauce for tacos, wraps, and everyday snacks.
Ingredients
- 4 tomatoes (sliced)
- 1 garlic clove (peeled)
- 1 tablespoon mustard seeds
- 4 dry red chilies
- small piece of tamarind
- ½ lemon (for juice)
- salt to taste
- 3 tablespoon oil
Instructions
Step 1: Cook the Base Mixture
- Add the sliced tomatoes, peeled garlic, tamarind, and dry red chilies to a frying pan. Pour in one cup of water, cover the pan, and cook on medium heat for about 5 minutes. Cook until the tomatoes are completely soft and the skins begin to peel off. This slow cooking helps mellow the acidity and allows the tamarind flavor to infuse into the tomatoes.
Step 2: Blend Into a Smooth Paste
- Turn off the heat and let the mixture cool completely. Remove the tomato skins carefully, then transfer everything to a blender. Grind into a smooth, thick paste. Removing the skins at this stage ensures the chutney has a smooth, velvety texture.
Step 3: Prepare the Tempering
- Heat the oil in a frying pan over medium heat. Add the mustard seeds and one whole dry red chili. Let the mustard seeds splutter fully. This step releases their aroma and forms the flavor base of the chutney.
Step 4: Cook the Chutney
- Pour the blended mixture into the pan. Add salt to taste and cook on medium heat for about 5 minutes, stirring frequently. As the excess moisture evaporates, the chutney will thicken and become glossy and rich.
Step 5: Finish With Lemon Juice
- Once the chutney reaches a thick, spreadable consistency, turn off the heat. Add freshly squeezed lemon juice and mix well. This final step adds freshness and enhances the tangy flavor of the chutney.
Notes
- Use ripe tomatoes for best flavor and natural sweetness.
- Remove tomato skins after cooking for a smoother chutney texture.
- Adjust tamarind quantity based on how tangy you like the chutney..
Nutrition
Calories: 45kcal