How To Make Instant Tomato Chutney That Can Be Stored For 2 Months


Indian cuisine is incomplete without chutneys and pickles. Chutneys enhance the taste of any meal, making it more interesting and flavourful. A simple paratha or dal chawal tastes heavenly when mixed with a velvety spicy and tangy chutney. Don’t you agree? One such popular dish is the tomato chutney. The best part? With this recipe you can store the tomato chutney for about two months. Food vlogger Parul shared a yummy recipe for this tomato chutney on her YouTube channel “Cook With Parul.” She also listed a few tips to keep in mind regarding storing of the chutney.   

Also Read: 5 South Indian Chutney Recipes You Must Try

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How To Make Instant Tomato Chuntey:

  • To make this chutney, you need tomato, oil, cumin seeds, mustard seeds, asafoetida (hing), onion, green chilli, ginger, garlic, coriander powder, turmeric powder, Kashmiri red chilli powder, red chilli powder, salt, jaggery and white vinegar.
  • First, wash the tomatoes well. Heat water in a vessel and boil the tomatoes for a few minutes. You will notice that the skin of the tomatoes begins to peel off. At this stage, turn off the gas and transfer them to a plate.
  • Peel the tomatoes and roughly chop them. Make a coarse paste using the pieces.
  • Meanwhile, heat some oil in a separate kadhai. Add cumin seeds, mustard seeds, asafoetida, and chopped onion and mix well. Now, add chopped green chillies, ginger and garlic. Add everything together and sauté well.
  • Take a separate bowl and add some coriander powder in it followed by turmeric powder and Kashmiri red chilli powder. Add some water and mix well.
  • Go back to the kadhai and add the masala paste (that you just made in a bowl) into the onion preparation and cook well. Once the dish starts releasing oil, add the tomato puree and sprinkle some salt as per your taste. Mix well. You can cover the lid and let it cook.
  • Finally, add crushed jaggery into it. This is to introduce a slightly sweet and sour taste to the recipe. You can also add oil at this point. Cover the kadhai again and cook for a few more minutes. Add white vinegar at the end and mix it well. The tomato chutney is ready.

Moreover, the usage of jaggery is completely optional. If you want your chutney to be spicy, skip the jaggery part.

Also Read: 5 Chutney Recipes You Can Prepare In 10 Minutes Or Less

Pro-Tip On Storing Tomato Chutney – Food Vlogger Parul Shares Recipe:

1. Remember that you can directly use tomatoes to make the chutney. However, the boiling process at the start helps in increasing the shelf life of the dish and improves its overall taste.

2. Make sure you use enough oil in the recipe while cooking. This helps in preserving the dish for a long time. That’s why people often put a lot of oil in pickles and other food items that are meant to be stored for a long time.

3. Make sure you don’t use moist (wet) spoons or utensils while making this chutney. Use everything dry and clean.

4. You should not add chopped coriander leaves on top to decorate the chutney in the end if you are planning to store it.  

5. Pack the chutney in an air-tight container for storage purposes.  

Take a look:

Are you already drooling over this delightful recipe? Tell us in the comments.


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