Tomato Chutney: A delicious, spicy, and versatile accompaniment for most anything

This dish is unlike the chutneys you might be used to. It is not sweet, but rather very flavorful and spicy.  Feel free to adjust the amount of red pepper.  This recipe makes a spicy chutney that is an amazing accompaniment to any Indian dish. I also love it on toast with yogurt or just with basmati rice and a good Greek style yogurt or Labna.


Tomato Chutney

4 lbs tomatoes (canned are ok, in which case, 3 large (28 oz.) cans whole peeled tomatoes)

2 lbs. onions, thinly sliced

3 green chiles, finely chopped

2 T. ground ginger

1 ½  T. ground garlic

1 T. black mustard seeds

1 t. cayenne

3 T. ground coriander

1 1/2 T. cumin seeds, ground

¾  t. salt (to taste)

4 T. ghee

Heat oil until nearly smoking.  Add mustard seeds.  When they pop, add thinly sliced onions.  Cook until golden.  Add ginger and garlic and cook for 1 minute.  Add spices and cook 2 minutes, stirring.

Add tomatoes.  Cook for a few hours on low, adding water as needed.  Cook until the chutney is thick.  Serve hot or cold.