Ripe tomatoes slowly cooked down with onions, fresh chillies, curry leaves, garlic and ginger until thick, glossy and full of flavour. A vegan chutney that goes with rice, flatbreads, samosas and more.
Ingredients
- ¼ cup vegetable oil
- 1.5kg jam tomatoes (peeled and blended)
- 2 onions
- 10 fresh red and/or green chilies
- 1 spig curry leaves
- 3 cloves of garlic (minced)
- 1 tsp fresh ginger and garlic paste
- rough salt (to taste)
Instructions
- Soak the tomatoes in boiling water for a few minutes until the skin start to split. Drain, peel off the skins, then blend the tomatoes until smooth.
- Heat the oil in a large pot over medium-low heat. Add the onions, curry leaves, chillies, minced garlic and ginger and garlic paste. Stir well and cook until the onions are translucent.
- Add the blended tomatoes and salt. Stir until everything is well combined, then close the pot lid. Cook on medium-low heat until the tomatoes melt down.
- Keep cooking on medium-low heat, stirring occasionally, until the liquid has evaporated and the oil rises to the top of the chutney. This is the sign to know it is ready.
- Garnish with fresh coriander and serve warm or at room temperature with rice, flatbread, samosas or anything you like.
Notes
- Use very ripe, soft tomatoes for the best flavour and texture.
- The chutney is ready when the oil rises to the top.
- Remove the chilli seeds or use fewer chillies for a milder chutney.
- Taste and add salt gradually a little at a time, since the flavours concentrate as it reduces.
- Keep it in a clean, airtight container for up to 5 days. A thin layer of oil on top helps preserve it.