Snapguide

How to make indian tomato chutney

Chutney originated in India. Traditionally, they were spicy rather than sweet, which is widespread today.

12
STEPS
INGREDIENTS
In 1Tbsp oil, saut\u00e9 ginger-garlic paste for about 15 seconds on a med-low heat. I used chopped ginger & garlic but it doesn't matter..

In 1Tbsp oil, sauté ginger-garlic paste for about 15 seconds on a med-low heat. I used chopped ginger & garlic but it doesn't matter..

Add onions and flakes; saut\u00e9 until onions turn a translucent pink.

Add onions and flakes; sauté until onions turn a translucent pink.

Chop tomato and add to the onions

Chop tomato and add to the onions

Once tomatoes soften, add the tomato paste.

Once tomatoes soften, add the tomato paste.

Saut\u00e9 for about 5 mins to cook the paste

Sauté for about 5 mins to cook the paste

Add the turmeric and gharam masala and saut\u00e9 for a few seconds. Turn off heat and chill completely.

Add the turmeric and gharam masala and sauté for a few seconds. Turn off heat and chill completely.

In a blender add the tomato mix and chilies. Add more chilies if you want it hotter!

In a blender add the tomato mix and chilies. Add more chilies if you want it hotter!

...And coriander

...And coriander

Blitz until a paste is formed -- about 20 seconds

  • 1.0 Tomato (large)
  • 2.0 Hot green chili peppers (not jalapeño)
  • 2.0Tbsp Chopped red onions
  • 0.0tsp Gharam masala powder
  • 0.0tsp Turmeric powder
  • 2.0Tbsp Tomato paste
  • 1.0tsp Ginger-garlic paste
  • 1.0tsp Chili flakes or powder
  • 2.0 Cilantro/coriander bunch