Introduction: Spicy Tangy Tomato Chutney
This is a very versatile vegetarian side dish, with just simple ingredients. If you feel like you are going to be killed by the tomato plant in your backyard this might save you a little! because 8 roma tomatoes yielded 5 oz of this, which i thought was cool. Never had a chance to experiment its fridge life more than a week , in a freezer i have had it for not more than 1 month! Going to search for canning instructables that might help!
*Eat it with
Toasts, Pasta, rice, Indian flat breads, pretty much with anything that is bland on its own.
*Do Not eat
like chip dip (salsa)or put a spoon full in your mouthyou might some feel some electrical shock, ear and tongue tickles, worst case brain freeze because this is tad tangy and spicy!
Step 1: You Need
8 Roma tomatoes (juicy mushy ones rather than crunchy ones)
1/2 teaspoon of mustard seeds (optional extra heat)
1/2 or 1 teaspoon salt (adjust as you need start with 1/2)
1 teaspoon Chili powder
1/2 teaspoon of turmeric (optional disinfectant and natural food color)
1 tbs canola oil
non stick pan or heavy bottom pan with a lid a must (tomatoes splatter mess)
Spatula or spoon
Step 2: How To
Chop tomatoes as finely as possible (1/4") so spread or chutney is not very chunky
Heat the oil in the pan splutter the mustard seeds use precautions (like cover the pan with lid)
Immediately Add tomatoes, turmeric, chili powder, and salt. Stir and cover cook in med-high until the tomatoes are soft.
Stir it, mash it with the spatula and uncover and cook until the juices are evaporate and forms a good consistency, keep stirring patiently, the more you reduce water the longer the shelf life.
Taste check and you are done, add more salt and chili powder if tangyness is over powering (if you feel its salty let it cool it and taste it later, normally the more it sits the more tangy it becomes)
Store it in a air tight container and enjoy!