Chutney means mash or puree of fruit or vegetables. The difference from jam is that a lot of spices and less sugar are used. In my food series I have made three types of chutney. These are mango chutney, mango and lime chutney and date chutney. They all taste different and we use them as cranberry jam for brown sauce. A dash on the plate gives extra spice to the food whether it is tapas, barbecue or cheese night.
Here I am sharing a spicy tomato chutney with you. For a milder flavor, you can omit the chili. If you don't have mustard seed oil, you can use olive oil or rapeseed oil.
TOMATO CHUTNEY
2 tablespoons mustard seed oil
2 dried red chilies
1 teaspoon mustard seeds
2 cloves garlic
450 g tomatoes
50 g sugar
3 tablespoons vinegar
Procedure:
- Heat oil, add mustard seeds, chili strips and garlic. Let them fry for a few seconds. Add diced tomatoes and sugar.
- Cook for 30 minutes or until everything is a nice puree.
- Add vinegar and bring everything to a good boil.
- Keeps for 2-3 weeks in the refrigerator in an airtight container.
