Books by Richard Sayce
Chilli & Tomato Chutney Recipe:
Condiments such as this chilli and tomato chutney are easy to make and superior in taste to their shop-bought counterparts. You can make this relish as mild or hot as you like simply by adjusting the amount and type of fresh chillies. For all you chilli growers out there this is an excellent way of using them up.
It goes nicely with many things, for example, tandoori chicken , fried paneer, poppadoms, celery sticks, samosas, plain tortilla chips,
The recipe will make about 400-450ml of chutney.
Also find this Chilli & Tomato Chutney Recipe in my award-winning cookbooks Curry Compendium and Indian Restaurant Curry at Home Volume 2. All my books are available in both physical and Kindle formats.
- 4 TBSP Oil
- 2 tsp Black Mustard Seeds
- 180g Onion, finely sliced (approx. 2 small-medium ones)
- 1 tsp Salt
- 5 Garlic Cloves, finely chopped
- 1½ tsp Cumin Powder (freshly ground)
- 2 tsp Coriander Powder (freshly ground)
- ½ tsp Turmeric
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Paprika
- ¼ tsp Garam Masala
- 20-100g Chillies, chopped (as mild or
hot as you like)
- 400g fresh Tomatoes, roughly chopped
- 1½ TBSP Sugar
- 1 TBSP Vinegar
- Add the oil to a saucepan on medium heat.
- Add the mustard seeds when the oil is hot and wait until they start to crackle and pop.
- Then put in the chopped onions and the salt. Fry for 6-8 minutes or until the onion has softened and is almost starting to brown. Stir frequently.
- Next add the garlic and fry for a further minute whilst continuing to stir often.
- Add the cumin powder, coriander powder, turmeric, Kashmiri chilli powder, paprika, and the garam masala. Mix and keep stirring diligently for 1-1½ minutes while the spice powders fry. Add a splash of water if they start to cling to the saucepan to give them more time to cook properly
- Now put in the chopped tomatoes and chillies. Stir everything together while scraping the bottom of the pan – the acidity in the tomato will deglaze the surface.
- Continue to cook for 2 minutes, stirring diligently to stop the mixture catching and burning.
- Then stir in 100ml of hot water, cover the pan, and turn the heat down to low-medium.
- Leave to cook for 15 minutes but stir once or twice during that time.
- Remove from the heat, add the sugar and vinegar, then blend until fully smooth. I find using a stick blender is easier than a food processor or jug blender as there’s less washing up to do.
- Put the saucepan with the blended chutney back on a low heat and simmer for 30 minutes, stirring occasionally. The chutney should end up thick but pourable. Add a little water to thin it down if desired.
- Allow to cool a little then pour into sterilised glass containers and seal.
- Can be eaten immediately but will improve over time as the flavours get familiar with each other.
- Refrigerate when at room temperature. I estimate the chutney will stay pukka for about two weeks if kept cold, but, like me, you will probably have consumed it all by then anyway.