Tomato and Coriander Chutneys

When Kenny and I go to Delhi, we like to stay at Saubhag Bed and Breakfast, run by our own adopted Indian auntie, Meera. During our visit last month, I complimented Meera on her delicious tomato chutney, and she promised to send me the recipe. Here it is, with a bonus recipe below for coriander chutney. I haven’t tried either yet (the second will be difficult, as I am mixie-less here in Kampala), but I am hoping to try my hand at the tomato soon.

Meera’s Sweet Tomato Chutney

Ingredients

  • 2 kg tomatoes
  • 1 kg sugar
  • 1 large onion (80 gm)
  • 7 flakes garlic
  • 1 large piece ginger (30 gm)
  • 5 tsp salt
  • 4 tsp chili powder (10 gm)
  • Garam Masala (2 tsp ground cumin, 1 tsp pepper, 4 small pieces cinnamon, 5  cloves)
  • 3 tsp acetic acid (concentrated vinegar)

Instructions

  1. Blanche and peel ripe red tomatoes. Cut into small pieces (I put them into the blender for a few minutes).
  2. Cut onion and garlic very fine, grind ginger
  3. Add sugar to tomatoes. Put in onion, garlic and ginger. Cook on fire.
  4. When chutney turns a little thick, add salt, chili powder, cumin, pepper, cinnamon and cloves.
  5. Cook for a few minutes more. Turn off fire and add acetic acid.
  6. Cool chutney and enjoy!

Meera’s Green Coriander Chutney
Ingredients
 

  • 1 medium bunch coriander leaves
  • 1 small onion
  • 5-6 flakes garlic
  • ¾ tsp freshly ground cumin
  • 3-4 green chilies
  • ½ tsp sugar
  • ½ lemon squeezed
  • Salt to taste

Instructions 

  1. Grind all above
  2. Add one heaped teaspoon plain yogurt if desired

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