Equipment
Ingredients
Tempering (Tadka)
- 30 ml vegetable oil
- 3 g black mustard seeds
- 2 g cumin seeds
- 2 dried red chilies
- 1 g gluten-free asafoetida
- 10 fresh curry leaves
Aromatic Base
- 100 g red onion, finely chopped
- 10 g ginger, peeled and minced
- 10 g garlic, peeled and minced
Tomatoes and Seasoning
- 500 g ripe tomatoes, diced
- 4 g kashmiri red chili powder
- 2 g turmeric powder
- 5 g fine sea salt
- 15 g jaggery, grated
- 50 ml water
Nutrition (per serving)
Method
Prepare all vegetables. Finely chop the red onions, mince the ginger and garlic, and dice the ripe tomatoes into uniform pieces. Have all measured spices placed near the cooking station.
Heat the vegetable oil in a heavy-bottomed pan over medium heat. Add the black mustard seeds. Wait until they begin to actively crackle and pop, which releases their essential oils.
Immediately add the cumin seeds, dried red chilies, gluten-free asafoetida, and fresh curry leaves. Stand back slightly, as the curry leaves will sputter violently. Stir constantly for a few seconds until fragrant.
Add the finely chopped red onions, minced ginger, and garlic to the pan. Sauté until the onions turn translucent and slightly golden at the edges.
Incorporate the diced tomatoes, Kashmiri red chili powder, turmeric powder, and fine sea salt. Mix thoroughly to coat the tomatoes in the spiced oil.
Pour in the water, reduce the heat to low, and cover the pan. Simmer gently at a surface temperature of around 90°C/195°F, stirring occasionally, until the tomatoes break down completely into a pulpy consistency.
Remove the lid and use the back of your spatula to roughly mash any remaining large tomato chunks. Stir in the grated jaggery and cook uncovered for another few minutes to evaporate excess moisture until the chutney thickens.
Remove the pan from the heat and allow the chutney to cool to room temperature. Transfer to a clean glass jar for storage or serve immediately.
Chef's Notes
- Using deeply red, ripe tomatoes is paramount for the best flavor balance. If your tomatoes are out of season or pale, a teaspoon of double-concentrated tomato paste can be added in step 5 to boost the umami profile.
- Kashmiri chili powder provides a beautiful ruby hue without overwhelming heat. If you prefer a spicier, more assertive chutney, slice a fresh green chili lengthwise and add it during the tempering phase.
- Patience during the tempering (tadka) step is essential. Allowing the mustard seeds to fully pop before adding the next ingredients ensures their essential oils are properly released, removing any raw bitterness.
- The addition of jaggery acts as a counterbalance to the natural acidity of the tomatoes rather than making the chutney overtly sweet. Always taste your tomatoes raw; if they are highly acidic, you may need an extra pinch of jaggery.
Storage
Refrigerator: 2 weeks — Store in a sterilized, airtight glass jar.
Freezer: 3 months — Freeze in ice cube trays for easy single-portion thawing.
