Tomato Chutney
Ingredients
- 500 gRound tomato (finely diced)
- 1 pcRed onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspSunflower oil
- 1 tspmustard seeds
- 1 tspCumin seeds
- 0.5 tspTurmeric powder
- 1 tspGinger powder
- 0.5 tspHot pepper en poudre
- 50 gBrown sugar
- 50 mlRed wine vinegar
- 1 pinchGray sea salt
- 1 tspNigella seeds (whole)
- 15 gFresh ginger (grated)
Method
A stewed texture where tomatoes break down under the heat. The scent of toasted spices blends with the sweet and sour notes of reduced vinegar and brown sugar.
- 1
Heat the sunflower oil in a sauté pan. Toss in the mustard, cumin, and nigella seeds. They should crackle and pop in the hot oil to release their aromas.
- 2
Add the sliced onion, minced garlic, and fresh ginger. Sweat over medium heat without excessive browning until the onion becomes translucent and soft.
- 3
Stir in the diced tomatoes, turmeric, ginger powder, and chili. Simmer over low heat. The tomatoes should break down and the moisture should almost completely evaporate.
- 4
Pour in the vinegar and brown sugar. Reduce until the sauce coats the back of a spoon. The preparation should become glossy and the oil should start to bead on the surface.
Frequently asked questions
How do you get this dish right?
- Do not burn the mustard seeds, as they will turn bitter.
- The chutney develops more depth if left to rest in the fridge for 24 hours before serving.
How long does this dish keep?
Keeps for 1 week in an airtight jar in the refrigerator.
