Rarely do store-bought sauces, chutneys and salsas make an appearance on my table. For the most part, they are easy to make at home and, after prep, only patience with the simmering time is needed. Preparing your own condiments also ensures you have complete control over what is included, such as spicing and salt. I’ve never really understood how sauces purchased from the grocery store seem to keep for months without growing moldy. Likely some nasty preservatives are at play.
This chutney can serve as a sauce for just about anything you might imagine asking for some spicy tomato flair. It’s thick enough to make for a good pasta sauce, a condiment for Indian condiments and snacks, an accompaniment to rice and flat breads, a topping for vegetable burgers or patties, nachos, burritos, or even mix into a legume dish for a fast and delicious meal. An abundance of seasonal tomatoes is another reason to make this chutney that keeps well in the fridge for up to two weeks in a well-sealed glass container or jar. The depth of flavor makes this preparation one of my new favorites.
This one IS spicy, so it’s not for the faint-hearted, but reduce the amount of chilies if you can’t handle the heat.
|Velvety South Indian Tomato Chutney|
|Recipe by Lisa Turner
Adapted from Monsoon Spice
Cuisine: South Indian
Published on July 28, 2016
Smooth, spicy south Indian style tomato chutney suitable for serving with pasta, burgers or Indian savories
Makes about 2 cups
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