Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa (2024)

FAQs

How to make dosa chutney tomato? ›

Fry tomatoes till they get soft and mushy on a medium flame. Once your tomatoes are ready, you can turn the stove off and leave your ingredients to cool. Now, transfer all these ingredients in a mixer jar and mix to make a fine paste. Don't forget to add the fried spices you prepared before frying the tomatoes.

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

Sauces and chutneys are more or less prepared the same way, but sauce typically gets strained or blended to smooth out its texture. Compared to chutney, a sauce has a runny consistency. Based on its definition, a sauce is a liquid (or mostly liquid) blend of ingredients that are made to accompany food.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.

I find the seeds of fresh tomatoes to be the cause of the bitterness. Try to remove as many seeds as possible by squeezing tomatoes after blanching and peeling. Its hard to get them all but that is okay. Then a bit of cane sugar.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

How long does tomato chutney last in the fridge? ›

About The Recipe

The first recipe helps you make spicy and hot tomato chutney with pantry staples like tomatoes, garlic, cumin, chilies, oil and salt. You can also store this in the refrigerator for 3 to 4 weeks. The second chutney is the Onion Tomato Chutney which is also delicious, nutty, and spicy and flavorsome.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

This vibrant green sauce is often served with chaat or Indian street foods and is delicious in samosas. All four of Sukhi's samosa recipes call for cilantro chutney, adding moisture, spice, and flavor to every bite.

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. Also: chutnee.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Tomato chutney is gluten-free and an excellent source of vitamin A, vitamin C, potassium, and calcium. You can serve the condiment with various dishes and snacks, including flatbread, samosas, pakora, fries, and hamburgers.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.