Fresh Tomato Chutney


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Fresh Tomato Chutney

This uncooked tomato chutney adapted from Lord Krishna's Cuisine by Yamuna Devi is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavor, I served this incredibly easy to prepare chutney with Madhur Jaffrey's Indian rice flour pancakes.


Fresh Tomato ChutneyFresh Tomato Chutney
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on October 26, 2008

Fresh-tasting and zesty uncooked tomato chutney — simple to prepare and delicious on flatbreads and savories

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Ingredients:
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 medium tomatoes, diced
  • 1-inch piece fresh ginger, minced or grated
  • 2 jalapeƱos, seeded and cut into thin strips
  • 1 fresh green chili, seeded and finely chopped
  • juice from 1 lime (2 tablespoons)
  • 1 tablespoon olive oil
  • pinch of cayenne
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh parsley or cilantro, finely chopped
Instructions:
  • Dry roast the cumin and coriander seeds in a small frying pan over medium-low heat for a minute or two or until the seeds darken a few shades. Transfer to a mortar and pestle and crush.

  • In a small mixing bowl, combine all the ingredients, including the crushed seeds, and gently mix. Let the chutney stand for an hour or two to let the flavors blend.

Makes about 2 cups of chutney

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5 comments:

Holler said...

This sounds fresh and tasty! I can think of loads of dishes that it would compliment.

Johanna said...

great colourful favourful dish - would love to serve it with some curries (and am looking forward to the rice flour pancakes)

Kalyn said...

This sounds heavenly!

Sangeeth said...

oh! loving it!

Darius T. Williams said...

I'm loving this chutney - looks great!

-DTW
www.everydaycookin.blogspot.com