Spicy Tomato Chutney/Relish Recipe for Tomato Lovers

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

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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!

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Ingredients:
1 small Onion, finely chopped
8-10 large Tomatoes, chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
Salt to taste

Spices 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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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.