I don’t think there is any home garden without a tomato plant in it. When I start planting in the spring, I always plan my vegetable garden around my tomato plants.
Our small veggie patch provides us not only a continuous supply of veggies that saved us lot of store trips, but also the joy to see things growing and fresh produce from the garden to the table. This year just like every year we had an abundance of tomatoes. So we share with neighbors and friends. We planted a new tear dropped heirloom variety and we are in love with it.
It’s a meaty variety, sweet and has less watery content, which makes it perfect for ketchup, pickles, sauces, jellies, and spreads.
This recipe was shared by my co-sister in law when I got married. It’s a perfect side for all Indian dishes like dosas, idlis, samosas, etc but we love this chutney as a spread on cracker, pastry wrapped Brie or as dip with veggies.
The tomatoes I used are not that sour so I have adjusted sugar quantity. You may adjust the sugar quantity accordingly. I have made the chutney using jaggery and raw turbinado sugar as well.
You will need:
- 2-3 large tomatoes
- 1 medium size yellow onion finely chopped
- 1 small garlic bulb
- 1″ piece of ginger
- 1/4 cup sugar
- 1 tbsp oil
- 1 1/2 tsp red chili powder / paprika
- 1tsp garam masala
- 11/4 tsp salt
- 3-4 tbsp mixed dry fruit cut to same pieces (what ever you fancy)
How to proceed:
- Place the tomatoes in boiling water till the skin starts to split, then an immediately place in cold water.
- Peel the tomato skin off and cut it in small pieces.
- Make ginger-garlic paste.
- Add oil to sauce pan, added chopped onion and sauté till translucent about 1-2 minuets.
- Add ginger-garlic paste, chopped tomatoes and chili powder cook till it comes to boil about 8-10 minutes.
- Add sugar and garam masala cook till chutney thickens about 5 minutes.
- Add cut dry fruits further cook for another 5 minutes. Chutney is ready.
- Fill it in air tight container and store in refrigerator up to 1 month.