Tomato Ginger Chutney

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This is recipe for a delicious tomato ginger chutney. A good chutney is a must have with any Indian meal. It complements any curry and adds more flavor to the meal. Even most Indian snacks like Samosa, Bhelpuri, Ragda Patties are incomplete without this chutney. I have already posted Coconut Tamarind Chutney and Mango Tomato Curry recipe from my blog.

TOMATO GINGER CHUTNEY RECIPE

This recipe for tomato ginger chutney is delectable, hearty, and bursts with flavor. It goes great with idli, dosa, upma, and even toast!

tomato ginger chutney recipe- A small white bowl with tangy and flavorful tomato chutney flavored with ginger.

A simple and quick side dish for idli, dosa, or pongal is tomato ginger chutney. This chutney’s delicious ginger flavor perfectly pairs with the tomato flavor. You can use as much or as little ginger as you’d like.

I like to use a lot of ginger in this tomato ginger chutney.

I advise using the amount of ginger called for in the recipe if you can handle its heat. Additionally, this chutney complements adai, pesarattu, and mixed dal dosas extremely well.

This recipe for no-onion, no-garlic chutney.

Asafoetida is not added because we are already adding ginger. So this chutney is really straightforward and has pure spices. To lessen the heat, add some roasted gram dal while grinding. To give this chutney a wonderful flavor, add sesame oil. Sesame oil also aids in cooling things down.

Serve idli, dosa, or pongal with tomato ginger chutney.

Tips and variations for making tomato ginger chutney

  1. To lessen the spice, you can add 1 tablespoon of grated coconut or roasted gram dal.
  2. You can also include 2 garlic cloves when using ginger.
  3. Red dried chilies can be used in place of green chilies.

How to make tomato ginger chutney recipe.

1. Heat 2 teaspoons oil in a pan. Add chopped ginger, green chili and saute well.

2. Add chana dal and saute till golden.

sauteing ginger for tomato ginger chutney

3. Add cubed tomatoes and saute well for 5 minutes. Add salt to taste.

making tomato ginger chutney recipe

4. let cool. Blend to a smooth paste. Temper with mustard seeds and curry leaves. Serve tomato ginger chutney with idli, dosa.

Tomato-Ginger Chutney

Tomato Ginger Chutney

You’ll want to add this amazing condiment to all of your summertime meals because its flavors are so deliciously complex. Watch editor of Everyday Food Sarah Carey explain her preferred method for pealing ginger using a spoon.

Recipe Summary

Yield:

Makes 3 cups

Ingredients

Ingredient Checklist

  • 2 tablespoons vegetable oil (such as safflower)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice or 2 pounds fresh plum tomatoes
  • 1/2 cup red-wine vinegar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup golden raisins

Directions

Instructions Checklist

  • In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Tomato Ginger Chutney | Side dish for idli dosa

For pesarattu, idli, and dosa, tomato ginger chutney makes a simple side dish. Recently, we traveled to Singapore to eat. It’s an Andhra eatery, and a buddy of mine suggested trying the MLA pesarattu there. This pesarattu was served with a tomato chutney, and it was delicious. Normally, I don’t use ginger very much in my cooking, but I really enjoyed this chutney. Today, I attempted to make the restaurant’s chutney at home after finding the ingredients somehow. The outcome was good, and the flavor was comparable to the tomato ginger chutney we had at the restaurant.

Tomato Ginger Chutney

  Preparation Time : 5 mins | Cooking Time : 10 Mins |Serves: 3-4

  •     Tomato  2
  •     Red chili   5-6
  •     Urad dal  1 tblsp
  •     Peanuts  1 tsp
  •     Ginger  a big piece
  •     Jaggery  a tiny piece
  •     Coconut  2 tsp (optional)
  •     Salt  as needed
  •     Oil  2 tsp + 1 tsp
  •     Mustard seeds  1/4 tsp
  •     Curry leaves  few

Method:

  • Chop the tomatoes roughly. Peel the skin of the ginger.
  • In a pan add 1 tsp of oil.
  • Add the urad dal, peanuts and red chili.
  • Roast till the dal turns golden brown.
  • Keep it aside.
  • Add the ginger and tomato and saute till the tomato shrinks.
  • Allow this to cool completely.
  • Grind this along with the jaggery and coconut(if adding).
  • Grind into a smooth paste.
  • Add water while grinding.
  • Transfer it to a serving bowl.
  • Add 2 tsp of oil in a pan and add the mustard seeds and curry leaves.
  • Once the mustard splutters add it to the chutney.
  • Mix well and serve with idli dosa or pesarattu.

Method with step by step pictures:

  • Chop the tomatoes roughly. Peel the skin of the ginger.
  • In a pan add 1 tsp of oil.
  • Add the urad dal, peanuts and red chili.
  • Roast till the dal turns golden brown.
  • Keep it aside.
  • Add the ginger and tomato and saute till the tomato shrinks.
  • Allow this to cool completely.
  • Grind this along with the jaggery and coconut(if adding).
  • Grind into a smooth paste.
  • Add water while grinding.
  • Transfer it to a serving bowl.
  • Add 2 tsp of oil in a pan and add the mustard seeds and curry leaves.
  • Once the mustard splutters add it to the chutney.
  • Mix well and serve with idli dosa or pesarattu.

Notes:

  1. You can substitute channa dal for urad dal.
  2. Adding tamarind is an alternative to using jaggery.
  3. You can include 1-2 garlic bulbs or tomato ginger chutney.

Tomato-Ginger Chutney

This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger, and jalapeño.

Recipe Summary

Active: 25 mins

Total: 40 mins

Yield: makes about 2 1/2 cups

Ingredients

Ingredient

  • 2 teaspoons fennel seeds
  • 2 teaspoons brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 pounds tomatoes, chopped
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons finely julienned peeled fresh ginger
  • 1 jalapeño, seeded and minced
  • Salt
  • Cayenne pepper

Directions

Instructions

  • Toast the cumin, mustard, and fennel seeds for one minute over medium heat in a saucepan until aromatic. Move to a platter and allow to cool.
  • Cook the tomatoes with the granulated and brown sugars in the same saucepan over medium heat, stirring, until the sugars dissolve. When the chutney is thick and reduced to 2 1/2 cups, it takes 15 minutes to simmer over moderate heat while tossing in the garlic, ginger, and toasted seeds. Add the jalapeo and stir. Pour into a basin to cool. Add salt and cayenne to the dish. Before serving at room temperature, place in the fridge for the night.

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