Luxuriously Thick Spicy Tomato Chutney

It is rare that I ever purchase chutney, tomato sauce or salsa, since they are very easy to prepare at home and much fresher with no undesirable ingredients besides. For instance, this thick and luscious spicy Indian tomato chutney is simply simmered for about 20 minutes, and it's so darn easy to make and totally worth the small effort putting it together. A bonus is that it keeps in a well-sealed jar in the refrigerator for at least a week and is made with staples you likely have on hand in your kitchen.

Next time I might just add some sun-dried tomatoes for some extra tangy and zesty flavor. I like a spicy chutney but feel free to adjust the spicing and number of chilies according to your own taste and tolerance for heat. I served this chutney up with some curried quinoa and wild rice savory cakes and some tortilla chips. This chutney will work with any savory calling for a tomato based chutney, and it's much like a thick tomato sauce or salsa, so consider this your go-to easy-to-prepare sauce or salsa for anything you want to add some extra zesty kick to with a delightful fresh tomato flavor.

Chutneys are the south Asian version of sauces. They are usually made with fruit or vegetables, often with sugar and vinegar, and simmered down for a thick consistency. They are essentially very similar to a salsa, though salsas are not necessary cooked and usually do not contain any sugar. Sugar is added to chutneys to balance the acidity of the vinegar, and I used a small amount of coconut sugar though you could use brown sugar instead.

Luxuriously Thick Spicy Tomato Chutney

Recipe by Lisa Turner
Cuisine: Indian
Published on June 13, 2018

Thick, luscious and spicy cooked chutney bursting with fresh tomato flavor

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Ingredients:

2 tablespoons olive oli
14 oz (400 mL)can diced tomatoes, no salt added, +
1 large or 2 small tomatoes, seeded and finely chopped
2 shallots, finely chopped
1 clove garlic, minced or crushed
1/2 inch fresh ginger, minced or grated
1 to 2 fresh red chilies, seeded and finely chopped
1 teaspoon Kashmiri chili powder
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/2 teaspoons coconut sugar
1/2 teaspoon dried oregano
1 tablespoon rice vinegar
1 tablespoon champagne vinegar
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste

Instructions:

Heat the oil in a medium saucepan over medium heat. When hot, add the shallots and stir until they begin to brown. Toss in the garlic, ginger and chilies, and stir for another minute. Toss in the ground spices and stir for another 30 seconds.
Add the tomatoes, sugar and dried oregano, and simmer for 15 minutes until the sauce has a thick consistency, taking care to stir often.
Add the vinegars and salt and simmer for another 5 to 10 minutes, stirring often. Remove from heat, add the black pepper, and taste for seasoning. When it is cool, store in a well-sealed glass container in the refrigerator for at least a week.

Makes 2 cups