Tamatar chatni (Tomato chutney)
This is an Indian red tomato chutney which has loads of flavour. The lengthy time to make this is due to the fact that it should stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.
Ingredients
Serves: 12
- 1 large onion, chopped
- 2 tablespoons rapeseed oil
- 2 cloves garlic, minced
- 3 large ripe tomatoes, diced
- 3/4 teaspoon chilli powder
- 2 tablespoons tamarind extract
- salt
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- In a frying pan, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chilli powder, tamarind extract, and salt.
- Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for at least 2 hours, preferably overnight.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (5)
Really quick and easy to make and goes lovely with curries and cold meat. - 09 Sep 2012
Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good. - 03 Jul 2005 (Review from Allrecipes US | Canada)
Make this chutney last night for Indian dinner party to serve with pakora recipe that I also found on this site. I didn´t have tamarind so I used cumin and garam masala to season. It made quite a bit for what I needed (as a dipping sauce) so next time I will half the recipe. - 06 Jun 2010 (Review from Allrecipes US | Canada)
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