This is a repost of this chutney which I had uploaded during the very first year of my blogging. I had lost pictures of many recipes a few years later when I switched from blogspot to wordpress therefore I am reposting it along with pictures.
Few years back I had visited a friend of mine and tasted the most incredible tasting Aam Chhunda (Sweet and Sour Mango Relish) I have ever had! When I asked her for the recipe, she sheepishly told me that it was not her but her mother who had made it. It showed…it was definitely made with loads of love. Seeing me so smitten, by the Chhunda, my friend generously packed some for me!
When I again visited, to reciprocate her warmth and generosity, I carried my favourite tomato chutney for her (which also happened to be her husband’s favourite). Since tomatoes are available around the year here, so tomato chutney is something which is most commonly made; of course only after the favourites – Mint Coriander Onion Chutney or/and Mint Coriander chutney. Most Indian households prefer to make fresh chutney. Each household has their own special recipe for tomato chutney. Here is my take on it 🙂
I prefer to use the earthy and aromatic flavours of the panch phoran which is a mixture of five spices – cumin seeds, fennel seeds, nigella seeds, mustard seeds and fenugreek seeds mixed in equal amounts. They are extensively used in the eastern states of Indian especially Odisha and West Bengal. They work very well with the tangy tomatoes. I balance out the tanginess of the tomatoes with addition of sugar, sparingly though, and balance out the sweetness of the sugar with the heat of whole red chillies and red chilli powder. I know it sounds like too much of chillies but when brought together, all these flavours work together very well.
1½ tbsp Oil
1 Big dry Whole Dry Red Chili (split in 5 pieces)
¼ tsp Sugar
1 tsp Panchphoran (Indian 5 spice mix)
1½ C finely chopped ripe Red Tomatoes
¼ C + 1 tbsp finely choped Red Onions
½ tsp garlic paste
½ tsp of ginger paste
¼ tsp Turmeric powder
¾ tsp Red chilli powder (adjust the heat)
1½ tsp granulated Sugar
½ tsp Dry Mango Powder
Salt to taste
Heat oil in a pan and carefully tip in the dry red chilies. Fry till they begin to change colour. Add ¼ tsp sugar. As soon as it begins to caramelize, add the panchphoran. Be carefully as the spices will start to crackle as soon as they hit oil.
Add the onions and sauté them till they turn translucent. Add the ginger and garlic paste along with a splash of water to prevent the paste from burning or sticking to the pan.
Fry till the ginger-garlic starts to turn golden and becomes aromatic (may be for half a minute or so).
Add the tomatoes and stir them on high heat for a minute and then lower the heat and simmer them till they soften.
Start seasoning the tomatoes. Add salt, sugar, turmeric, chili powder along with dry mango powder.
Stir well and taste them at this stage and adjust the seasonings.
Cook them on high heat for a minute or till the liquid in the tomatoes is reduced.
Remove the contents in a serving bowl.
Serve this hot or cool; I prefer to serve it at room temperature.