Tomato chutney is a versatile sauce. I’ve used it on dosa (pictured), as pizza sauce, dip for chips, and spread on sandwiches. This is a recipe I learned to make when I was in India last year with some slight tweaks. My friend Steve has been asking me to post it for a while, so here it is.
Don’t worry too much about chopping things into tiny pieces. They will all end up in the blender at the end. If you don’t have access to fresh curry leaves, you can still make this dish. The flavor is so much better with the curry leaves which can usually be found at an Indian/Asian store.
- 1 large red onion, chopped
- 5 cloves garlic, minced (2 teaspoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 dried red chili
- 4 roma tomatoes, diced
- 1-3 tablespoons fresh cilantro leaves
- 5-8 fresh curry leaves
- 1 teaspoon salt
- Cook the onions and garlic in a pot until soft/golden.
- Add the cumin, coriander, and chili. Cook for a minute or two.
- Add the tomatoes, cilantro, curry leaves, and salt. Cook on medium for 5-10 minutes or until the tomatoes are cooked.
- Carefully pour the contents of the pot into a blender and puree until smooth.
- Pour into a serving dish and enjoy!
Makes about two cups.