Tomato Chutney recipe

Watch the video · 2:12

Ingredients

• 500 g ripe tomatoes, roughly chopped
• 2 tbsp oil
• 1 tsp cumin seeds (zeera)
• 1 tsp nigella seeds (kalonji)
• 4 garlic cloves, minced
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp salt, or to taste
• 3 tbsp sugar or grated gurr
• 1 tbsp vinegar or lemon juice
• 1 green chilli, slit

Method

1. Heat the oil in a pan on medium heat. Add cumin and kalonji and let them sizzle for 10 seconds.
2. Add the garlic and green chilli and fry for 30 seconds until fragrant.
3. Add the tomatoes, chilli powder, turmeric and salt. Stir and cover for 8 minutes until the tomatoes collapse.
4. Uncover, mash the tomatoes with the back of a spoon and cook on medium-low for 8 to 10 minutes until thick.
5. Stir in the sugar and cook for 2 more minutes until glossy.
6. Add the vinegar, cook for 1 minute, then cool. It thickens further as it cools.

Watch the video on YouTube