Tamatar chatni (Tomato chutney)

    Tamatar chatni (Tomato chutney)

    (4)
    22saves
    35min


    7 people made this

    About this recipe: 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 

    1. 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.
    2. 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)

    0

    Really quick and easy to make and goes lovely with curries and cold meat.  -  09 Sep 2012

    by
    12

    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)

    by
    6

    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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