Rita’s Tomato Chutney

When we went to Rita’s Gourmet Goa cooking class in the Goa region of southwestern India, we learned to make many different Goan dishes, but this simple condiment has become a favorite and with tomato season soon upon us, this will be a fun dish to try. It is wonderful with fresh, soft naan and also pairs well with fish or even the curried chicken kebabs in a nearby post.

Rita’s Gourmet Goa Tomato Chutney

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This is a perfect dipping sauce for naan or idli, an Indian bread made from rice and lentils. It is also delicious as a topping for chicken or rice!

Ingredients

  • 4 medium tomatoes cut into 1-inch cubes
  • 1 small yellow onion finely chopped
  • ½ tsp. mustard seeds
  • ¼ tsp. cumin seeds
  • 6 curry leaves
  • ¼ tsp. turmeric powder
  • ½ tsp. chili powder
  • 1 tsp. sugar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon minced cilantro leaves
  • Salt & pepper to taste

Instructions

  • Heat a heavy, deep pan over medium flame. When the pan is hot, add the oil and then mustard seeds. Allow the mustard seeds to splutter.
  • Then add the cumin seeds. Reduce heat. Add chopped garlic and curry leaves. Sauté for a few seconds.
  • Add the chopped onion and sauté for about 1 minute. Add turmeric powder, chili powder, sugar, and salt and cook for another 30 seconds or so.
  • Add cubed tomatoes, increase the flame and sauté the tomatoes and remaining ingredients over high flame for 1-2 minutes.
  • Turn off heat and garnish with cilantro. Serve with Indian flatbread.

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