India is often called the land of chutneys and pickles. Whatever you can think of, from lemons to onion to tomatoes to cauliflower to carrots and everything in between – we can make a chutney or pickle out of it. The most common chutney that you get in every Indian restaurant is the mint cilantro chutney. It goes so well with all Indian appetizers, breads etc. however there are some other amazing chutneys as well.
Ingredients4 large tomatoes 500 grams, finely chopped
5 large garlic cloves 10 grams
3 x 1 inch ginger 25 grams
1 medium red onion 50 grams
2 tablespoons + 1 teaspoon oil divided
2 teaspoons garam masala around 8 grams
1.5 teaspoon red chili powder around 6 grams
1 teaspoon white vinegar
250 grams sugar
1 tablespoon salt
Method
* Heat 1 teaspoon of oil in pan on medium heat. Add finely chopped tomatoes.
* Cook for 20-25 minutes, stirring in between or until the moisture in tomatoes totally dries out. Set aside.
* Pulse ginger-garlic and onion in food processor. You want them really fine for this recipe.
* Heat a pan on medium heat and add 2 tablespoons of oil to it.
* Once the oil is hot add the chopped ginger and garlic and cook for a minute or two.
* Add onion next and cook till the raw smell of the onion goes away completely.
* Now add the prepared tomato and mix well. Cook for a minute.
* Add garam masala, red chili powder, vinegar and salt. Mix well and cook for another minute.
* Now add sugar and mix. The chutney will turn liquidy as the sugar melts.
* Keep stirring and cook for another 2-3 minutes till it thickens a bit. Don't cook it for too long because the chutney will thicken as it cools down.
* Remove from heat and let it cool down. Once the chutney has cooled down, store it in an airtight container and store in the refrigerator.