Monday, April 9, 2012

Sweet and Sour Tomato Chutney

If you have kids, you know the importance of 'Ketchup'. Even when I am not fond of this condiment, I always have it for kids. Sometimes it is a life saver particularly when they refuse to eat the dosa or idli with chutney or sambar. This one is more like a tomato jam but with a touch of sourness. When I saw the recipe of this in a book called 'Food of India', I was sure it would be a a great addition to the condiments I make. I tweaked the recipe to suit my taste and made it easier by using already crushed tomatoes. Since it has vinegar and brown sugar, it should be shelf stable at least for 2 weeks. But I would refrigerate it for longer use.
One Year Back - Wholegrain Savory Pancakes, No Sugar added applesauce Muffins
Two Years Back - Savory Onion Tart, Sourdough Banana Loaf with almond butter
Ingredients: 
Crushed tomatoes - 1 can of 28 Oz (Or use about 2 lb roma tomatoes)
Vinegar - 1 cup (I used red wine vinegar. You can use white vinegar)
Brown sugar - 1 cup (You could use jaggery too)
Salt - 2 tsp
Red chilli powder - 1 tsp or per taste (optional)
Golden raisins - 1/4 cup
Method:
If using whole tomatoes, wash them, chop them roughly and churn them in a blender or food processor. Skip this step if using canned crushed tomatoes. Take the crushed tomatoes, vinegar, brown sugar, salt, red chilli powder in a microwave safe bowl. Stir to combine. Add golden raisins and mix one more time. Microwave for 20 - 25 minutes in 5 minute interval stirring after every 5 minutes. You can microwave for 10 minutes for the first couple of intervals and then go by 5 minutes. It has to coat the back of a spoon for it to be ready. Microwave till then and then let it cool completely before storing in a clean jar in the refrigerator. You could can them if you are into canning. My microwave is not very powerful. It took about 30 - 35 minutes in mine. You can serve this as an accompaniment to any meal or on bread.

Warning:
You will definitely have to wipe your microwave clean after you are done making this unless you have a microwave splatter screen.

Notes:
Original recipe had more sugar, garlic and ginger too. I did not use ginger and garlic. 

Enjoy.
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10 comments:

  1. My mouth is watering looking at the post. I think my daughter would love it too.

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  2. what a lovely rich colour of the chutney...

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  3. Slurp,fingerlicking chutney..

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  4. I have stopped having tomato ketchup because of all the additives added to store bought ketchup. This looks like a healthy alternative, specially with jaggery.

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  5. Hello! I somehow got to your blog and have been enjoying it. Could this recipe be made on the stove? How long do you think it will take? Would I need to stir it constantly?

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    Replies
    1. Zeenat,
      Yes, you can make this on stove top. You don't have to stir continuously in the beginning when there is lot of water. Just occasionally is good enough. But when it gets thick, you might have to stir frequently. The book said it takes about 1 hour to get thick if using the stove top method. Depends on the intensity of the flame. Just keep it on till it gets thick.

      Delete

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