Tomato and Chilli Chutney

Chutney is a traditional Indian condiment made from fruits, vegetables, onions, garlic, raisins, mustard, and vinegar. It can range from spicy and tangy to sweet and mild, making it a versatile addition to both meat and vegetarian dishes.

In India, chutney is often prepared fresh using seasonal ingredients, while in Western countries it is commonly sold in jars. Served in small portions, it adds colour and extra flavour to meals such as rice, vegetables, and meat dishes.

Tomato chutney, a staple of Indian cuisine, is made from diced, mashed, or puréed tomatoes, combined with ginger, chillies, sugar, salt, spices, and often dried fruits like raisins and dates. South Indian varieties add onion, garlic, and peanuts or dal. Using either ripe red or green tomatoes, the chutney can be enjoyed fresh, refrigerated, or canned for long-term storage. Many find that homemade canned versions taste even better over time as the flavours meld.

You will need:

olive oil
1 sweet red pepper
1 fresh red chilli, chopped
1/4 tsp salt
1/2 tsp sugar
2 tsp kashmiri chilli powder
2 tsp coriander powder
2 garlic cloves
2 whole long chillies
400g chopped tomatoes
140g tomato paste

Instructions

Halve the pepper and remove the seeds and membranes. Roughly chop the halves. Place all ingredients in a saucepan and mix thoroughly. Bring to a boil with a little oil, then simmer for 40-45 minutes, stirring occasionally. Blend all ingredients in a blender with 2 tablespoons of water until smooth. Pour into a sterilised jar, cover and refrigerate. Perfect on sliced ​​bread.

Tomato – Property – Sweet, sour, slightly cold.
Actions – Promote the secretion of saliva, relieve thirst, strengthen the spleen and promote digestion.
Indications – Thirst and poor appetite.

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