Tomato Chutney from CHAI, CHAAT & CHUTNEY
"Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Sour, spicy and slightly sweet, this easy chutney ticks all the boxes. ?It’s brilliant with snacks and finger food but also great with parathas, rice, or as part of a thali. I like to make up a batch regularly and store ?it in the refrigerator for a few days, so that we always have some ?ready whenever we need to snack."
photo by Food.com
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 8 tomatoes, roughly chopped
- 8 garlic cloves, chopped
- 4 small green chilies, chopped
- 2 tablespoons sunflower oil
- 1⁄2 teaspoon salt
- 1 teaspoon granulated sugar
directions
- Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
- Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10–12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4–5 days.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
-
Get the book here:
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
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RECIPE SUBMITTED BY
Chetna Makan was born in Jabalpur, an ancient city in central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003. Chetna reached the semi-final of The Great British Bake Off in 2014, and her first book,?The Cardamom Trail,?is a celebration of baking with Indian flavors. She has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for food.
