Learn how to make The Best Tomato Chutney that is thick, tangy and creamy too. This vegan recipe is quick and easy to make and it instantly peps up any dish it’s paired with! The delicious tomato chutney is most popularly served during breakfast or snack time as a side with dosas and idlis. It can also be paired with rotis, any flatbreads and even rice. There’s no limit to its combinations! 🙂 So be sure to give it a try and leave your comments to let me know how it went!
Easy Vegan Tomato Chutney
Print RecipeIngredients
- 1. 2 large ripe Tomatoes, roughly chopped
- 2. 1 medium Red Onion, roughly chopped
- 3. 1 tsp Mustard Seeds
- 4. 1 tsp Cumin Seeds
- 5. 1/4 inch fresh Ginger
- 6. 1-2 Red Chilies (adjust per taste)
- 7. 1/2 tsp Fenugreek Seeds, optional
- 8. 1 sprig Curry Leaves
- 9. 1 tbsp Coconut Oil, divided
- 10. Salt to taste
Instructions
In a pan, heat oil over medium temperature. Add red chilies, ginger and fenugreek seeds and roast till slightly brown.
Add chopped onions and roast them for a few minutes till slightly brown. Add the tomatoes and salt and roast till the mixture is soft, thick and mushy and the water from the tomatoes has mostly evaporated. (Do not let it dry out). Let cool.
Blend the mixture to a smooth, fine paste and then transfer to a bowl.
For seasoning, add coconut oil to a small pan over medium heat. Once oil is hot, add the mustard seeds, cumin seeds and curry leaves. Toss the spluttering seasoning over the tomato chutney and mix.
Your thick, tangy and creamy Tomato Chutney is now ready to serve!
Notes
Tips:
1) Alternately, you can start with the seasoning and proceed with remaining steps as usual. In this method, the seasoning will also be blended along with the chutney and tastes just as great.
2) Any leftover tomato chutney can be stored in the fridge up to 7 days.
PS: I've always found these lovely tomato chutneys' taste enhancing with time! 🙂
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