I honestly don’t remember where in India I picked this recipe up, but it’s been a splash ever since. At some point I had adapted it by adding onions at the beginning of the process, but that’s mostly for the times when I’m cooking large quantities. Because, yes, tomatoes do take a while to cook thoroughly and boil away all that water. So take yourself some time to hang around in the kitchen until they’re done. You won’t have to guard the oven whatsoever, just be there to stir from time to time.
So the steps for making the chutney go like these:
- chop your sweet tomatoes in quite small pieces (no need to stress that they’re even); keep all the juice in
- chop your onions fine
- select your spices: whole cardamon, cloves, cumin
- finely slice a fair amount of chillies
- prepare other add-ons: raisins, ground cumin and honey
Now you’re ready to start. Deep fry the cardamon and cloves until they pop, but make sure they don’t get burned. Using a lid is a good idea, because they will literally jump out of your pot 🙂 Follow with the cumin seeds, chillies and immediately after, the onions. Mix well until translucent, add the raisins, salt, ground cumin and when you find that the composition runs out of water, you can fold in the all the tomatoes.
From now on all you have to do is wait that it turns from watery to creamy (with no lid on top) and occasionally stir. When it’s ready, let it cool and add honey until you reach that spicy sweet chutney taste.
Enjoy it with rice, turmeric potatoes or, why not, some sourdough bread! Quinoa with steamed veggies on the side is also an option.