Tomato Chutney with Ginger and Clove
Lalkila Kitchen · Plant based · Vegetarian · Side dishes · Everyday cooking
Cook and cool the tomato mixture before blending, then return it to a mustard and curry-leaf tempering. A single clove adds warmth without turning this into a sweet chutney or a preserve.
Ingredients
- 1 1/2 tbsp neutral oil, divided
- 1 tsp hulled urad dal
- 2 mild dried red chillies for blending, plus 1 for tempering
- 1 clove
- 4–5 black peppercorns
- 1 inch ginger, peeled and chopped
- 1 1/2 cups ripe chopped tomatoes (225–250 g)
- 2 pinches asafoetida, divided
- Salt to taste
- 2 tbsp water for blending, plus more if needed
- 1/2 tsp mustard seeds
- 7–8 curry leaves
- 2–3 fenugreek seeds
Method
- In 1 tbsp oil, fry urad dal over low heat until deeply golden. Add two broken chillies, clove, pepper and ginger briefly.
- Add tomatoes, a pinch of asafoetida and salt. Cook until completely soft. Cool, then blend with water.
- Heat remaining oil and crackle mustard. Add curry leaves, fenugreek, remaining asafoetida and broken third chilli; cook briefly.
- Stir in tomato paste and cook gently until combined, loosening with a splash of water if necessary.
Cooking notes
Use mild chillies for the selected quantities; hotter varieties need less. Cool the cooked mixture before putting it into a closed blender. This is a fresh, perishable chutney, with no claim of shelf-stable preservation. Refrigerate leftovers promptly in a covered container.
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Source and adaptation
Adapted from Dassana Amit’s Tomato Chutney, Dassana’s Veg Recipes. Original recipe.
Selected one optional clove and mild chillies. Combined divided oil and asafoetida quantities in one list, with each portion identified in the method.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.