Spicy Tomato Chutney/Relish
I know, I know, I know!!!
I know it’s been raining “Tomato and Tomahto” here in Monsoon Spice but I did warm you well in advance! With baskets after baskets of tomatoes coming from our little veggie patch, I am left with no option but to cook and enjoy them as much as we can. I have made few jars of pickles and chutneys which we can enjoy in coming winter but there are yet more to be preserved in a form of jams and purees for quick fix curries.
Spicy Tomato Chutney/Relish
Today’s recipe of Spicy Tomato Chutney or Tomato Relish is from my good friend Vidya. When I was pregnant with lil dumpling, V sent me this divine tasting Spicy Tomato Chutney/Relish. Through out my pregnancy I got heartburns whenever I sampled even a teaspoon of spicy dips/pickles/relish and I was hesitant to go near this chutney. But the brilliant red colour and the heavenly aroma of spices used in this Spicy Tomato Chutney/Relish made me drool and take a plunge! And boy! It was well worth taking risk of getting heartburn as the taste just blew me away!
In spite of having using all the spices and other ingredients, the taste of tomato was still retained. How wonderful is that? I have tasted zillions of chutney and relishes which normally loose the taste of main ingredients by overpowering taste of other spices or ingredients. But this Spicy Tomato Chutney/Relish is spicy and yet tomato-ey! The spices used in making this chutney/relish could be overpowering but they are not. The roasted spices enhance the taste and emits heady aroma. The best thing about this Spicy Tomato Chutney/Relish is its versatility! It can be served with Dosa, Idli, Rice, Indian flat breads, or even can be used as spread on bread/toast. I have served it with simple salads and also as the spicy dip to go with chips, vegetable fingers, and tortilla. I have used it in wraps along with vegetable salads and sour cream and also added them in simple vegetable stir fries to enhance the flavours! You can go wild with the imagination and use this Spicy Tomato Chutney/Relish in different ways. So let’s not waste any more time and just go through the recipe. Shall we?Word of precaution though, it is seriously ADDICTIVE!
Tomatoes for Spicy Tomato Chutney/Relish
Roasted Spices for Spicy Tomato Chutney/Relish
Ground Spices for Spicy Tomato Chutney/Relish
Spicy Tomato Chutney/Relish (Hot and fiery chutney or relish made using juicy, succulent tomatoes)
Prep Time: 10 mins
Cooking Time: 20-25 mins
Makes: About 2½-3 cups
Recipe Level: Easy/Beginner
Spice Level: Medium to Hot
Shelf Life: 1 week when refrigerated
Recipe Source: My friend Vidya
Serving Suggestion: With Dosa, Idli, Rice, Bread or any Indian flat bread and in many more ways!
Ingredients:
1 small Onion, finely chopped
8-10 large Tomatoes, chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
Salt to tasteSpices Used:
1 tsp Saunf/Fennel Seeds
1 inch Cinnamon
2 Cloves
1 Green Cardamom
1-2 tsp Kashmiri Chilli Powder or Paprika (Adjust acc to taste)
For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1-2 dry Red Chillies, broken
Few Curry Leaves, chopped
1-2 tbsp Oil
Tomatoes for Spicy Tomato Chutney/Relish
Spicy Tomato Chutney/Relish
Method:
- Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame till they are roasted and the heavenly aroma of roasted spices wafts from your kitchen, about 1 minute. Once roasted let them cool completely before you coarsely crush them using pestle and mortar. Keep it aside.
- Heat oil in a pan and add mustard seeds, cumin seeds, broken red chillies, and curry leaves. When mustard starts to pop and splutter, add finely chopped green chillies and roast it for few seconds.
- Mix in finely chopped onion and cook till it turns light golden in colour, about 2 minutes, on medium flame. Mix in coarsely ground spice powder and give it a good stir, for about 30 seconds.
- Add chopped tomatoes and cook on medium flame till it turns pulpy and releases its water, about 10 minutes. Mix in red chilli powder and salt and cook for another 5-7 minutes.
- Let the Spicy Tomato Chutney/Relish cool completely before you transfer to air tight jar. This delicious Spicy Tomato Chutney or Relish can be refrigerated for about a week and can be served with rice, dosa, idli, toast or any Indian flat bread.
Spicy Tomato Chutney/Relish
Sia’s Notes:
- You can grind this Spicy Tomato Chutney or Relish to smooth paste once it is completely cooled, if you prefer it that way. I quite like the chunky tomato bits in this chutney/relish.
- It can be served with Dosa, Idli, Rice, Indian flat breads, or even can be used as spread on bread/toast. I have served it with simple salads and also as the spicy dip to go with chips, vegetable fingers, and tortilla. I have used it in wraps along with vegetable salads and sour cream and also added them in simple vegetable stir fries to enhance the flavours!
- The Spicy Tomato Chutney/Relish can be stored in an air tight bottle for up to a week when stored in refrigerator.
Sending this to dear Valli's Condiments Mela.
FAQs
Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.
How to make chutney thick? ›
If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
What to eat tomato chutney with? ›
Chutney works best in beef or ham sandwiches, however, they also work perfectly well in a salad sandwich. Cucumber, lettuce, tomatoes, and horseradish with a spread of chutney will definitely make your customers coming back for more.
How to use tomato relish? ›
Tomato relish is often cooked down to a thick consistency, which helps to concentrate the flavors. It is commonly used as a topping or accompaniment for burgers, sandwiches, grilled meats, and cheese platters. It can also be added to salads, wraps, and even used as a base for homemade pizza.
Which is better, relish or chutney? ›
The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.
Which vinegar is best for chutney? ›
Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.
Why is my tomato chutney watery? ›
If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.
What does vinegar do in chutney? ›
The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.
What is a thickening agent for chutney? ›
The best way to thicken up a chutney is to add flour. Flour can be added with the spices in-ground or mixed through. If adding ground spices, they will mix better and settle more evenly if being blended into hot oil before combining with other ingredients.
What do you eat with spicy chutney? ›
Besides being a traditional accompaniment to many Indian dishes, here are some ideas of what else you can do with it.
- Mix with sour cream for a dip.
- Add to barbecue sauce.
- Add to mayonnaise and use with sandwiches.
- Serve over a block of cream cheese or goat cheese as a appetizer.
That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar. Completely unnecessary. That acidity is usually caused by the use of crushed canned tomatoes. As opposed to whole, then hand-crushed.
What cheese goes best with tomato chutney? ›
Tomato chutney: This spicy, savoury chutney made with tomatoes, onions, and spices is a good match for hard, salty cheeses like Parmesan or Pecorino Romano.
What is tomato relish made of? ›
Tomato (46%), malt vinegar(barley & wheat), sugar, onion, salt, curry powder, cornflour (gluten free), garlic, allspice, mustard flour.
What is tomato relish? ›
Relishes work well with pies, burgers and hotdogs, usually combining tomato and onion in a saucepan with garlic, salt, pepper and herbs or spices until relatively thick. In some cultures, relishes are slightly thinner in consistency, often served hot out of the pot (instead of from a jar in the fridge).
Why do you peel tomatoes for relish? ›
Why would you peel tomatoes? The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.
What is chutney called in America? ›
Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.
Is chutney or relish sweeter? ›
Relish is a flavouring, usually sweet and sour, which consists of finely chopped vegetables or fruit, vinegar and sugar. Whereas chutney is more sweet and fruity, relish usually contains cucumber, courgette, tomato, rhubarb or onion, and the pieces of fruit or vegetables are somewhat coarser and crunchier.
What is the difference between a salsa, a chutney, and a relish? ›
Relish adds a delightful crunch and a balanced blend of sweet, tangy, or spicy notes. Salsa brings the festivity of Mexican cuisine, with its fresh and zesty character, while chutney showcases the rich and diverse flavors of South Asia.
What is tomato chutney made of? ›
The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.
