Sweet Tomato Chutney

Delicious as a side dish with Indian meals or with a charcuterie board.

Sweet Tomato Chutney

Issha Marie

Delicious as a side dish with Indian meals or with a charcuterie board.

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine India & South Asia

Servings 4 Servings

Ingredients

  

1x2x3x

• 1 lb Tomatoes Fresh
• 1 bulb Garlic Whole
• 1 medium Onion Chopped
• 2 tbsp

  Punjabi Garam Masala


  Heaping
• ½ cup grapeseed oil
• 1-3 tsp Kerala Chaunk
• 1-2 tbsp Light brown sugar, or jaggery
• ⅛ cup apple cider vinegar or juice of 1 lemon
• ½ cup dried apricots, raisins, currants  or a mixture of all three - chopped
• Salt to taste
• ½ bunch Cilantro finely chopped

Instructions

 

• In a food processor, pulse the roughly-chopped tomatoes, peeled cloves of garlic, and the onion until it resembles a chunky salsa.
  1 lb Tomatoes, 1 bulb Garlic, 1 medium Onion
•  In a large saute pan and over medium heat, pour just enough oil to fry the ground spices: turmeric, Punjabi Garam Masala. Fry until fragrant, then add in the pulsed tomatoes, onion, and garlic. Fry this mix until the vegetables have softened. Turn off the heat.
  2 tbsp Punjabi Garam Masala

• In a small saucepan, heat up the grapeseed oil until hot, but not so hot that steam is starting to come up from the oil. Add in the Kerala Chaunk and fry until the oil smells fragrant. Pour this fragrant spiced oil (this is called a tadka) into the big saute pan and over the softened, lightly-spiced tomato mixture.
  ½ cup grapeseed oil, 1-3 tsp Kerala Chaunk
• Turn the heat back on for the large saute pan and add the sugar and vinegar. Continue to cook this tomato mixture until the chutney looks thick, almost like a jam.
  1-2 tbsp Light brown sugar, or jaggery, ⅛ cup apple cider vinegar
• Stir in the dried fruits, then season the chutney with salt. Adjust the acid levels and sweetness to your taste.
  ½ cup dried apricots, raisins, currants, Salt
• Take the chutney off the heat and stir in some fresh, finely-chopped cilantro.
  ½ bunch Cilantro
• Once fully cooled, store in an airtight container inside your fridge for about a month. Serve alongside curd and with dosas or stuffed parathas. This chutney also makes a wonderful addition to a cheese, fruit, and charcuterie board, and will give your grilled cheese a nice kick.

Keyword Low, Punjabi Garam Masala

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