This is a South African Indian term for tomatoes cooked in onions and spices. It forms the base to many dishes or can be a side to BBQ (Braai), roast lamb/beef/chicken, delicious seafood, simply an egg and many many more.
The ingredients are simple and usually on hand. I recommend using Roma Tomatoes if possible. You may choose to blend or chop the tomatoes. I do it either way depending on my mood. I like to use A LOT of onion but if you are not a huge fan of onion taste - do adjust the accordingly - the recipe is very forgiving. The only thing to be aware off if you do make adjustments, is not to use too much tomato in the ratio to other ingredients which could start to turn this dish more into a soup.
Simply chop onions, slit the thai green chili and blend/chop tomatoes together with garlic and you are ready to cook. The Durban Red Masala / Red Curry Powder recipe can be found here
If however you do not have Durban Red Masala / Red Curry Powder on hand and do not wish to mix it, substitute a few teaspoons of chili powder. It will not taste the same but it will get you through and still taste good.
Adding a teaspoon of sugar helps to balance the acidity but if you are diabetic, doing a keto diet or just can not use sugar for any reason, please feel free to leave it out.
If you have cilantro to garnish then it's a lovely finishing touch, if not it's also okay to leave it off.
Spicy Tomato Chutney Recipe
Yield ~ 3-4 side servings
Prep Time ~ 10min
Cook Time ~ 30min
Ingredients
1 large onion
1 thai green chili
2 Tbsp olive/vegetable oil
2 Tbsp Durban Red Masala / Red Curry Powder (See Durban Red Masala Recipe in this blog)
2 cloves garlic (crushed or blended with the tomato)
5-6 roma tomatoes
1 tsp salt (or to taste)
1 tsp sugar (optional to balance acidity)
cilantro to garnish
Method
Coat a flat bottomed pan with oil on medium heat.
Fry onions until translucent ~ 5-7 min
Add thai green chili and fry for 1 min
Add Durban Masala or substitute and fry for 2 - 3 min
Add chopped/blended tomatoes, garlic, salt and sugar and mix
Partially cover and let cook for about 20 min stirring occasionally. Allow the water to cook off the tomatoes.
Garnish with cilantro and serve. Store leftovers in a sealed container in the fridge.
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