Ingredients and Weight: * Roma tomatoes: 2 lbs (907 g) * Onion: 1 lb (454 g) * Fresno chili peppers: ½ oz (14 g) * Ginger: 2 tbsp (14 g) * Garlic: 10 cloves (15 g) * Tamarind paste: 1 tbsp (15 ml) * Brown sugar: ¼ cup (50 g) * White vinegar: ¼ cup (60 ml) * Mustard seeds: 1 tsp (5 g) * Fennel seeds: 1 tsp (5 g) * Cumin seeds: 1 tsp (5 g) * Coriander seeds: 1 tsp (5 g) * Salt: to taste
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Dice the tomatoes, onion, and chili peppers. Finely mince the ginger and garlic. 2. Heat a large skillet over medium heat. Add the mustard seeds, fennel seeds, cumin seeds, and coriander seeds. Toast until fragrant, about 2 minutes. 3. Add the diced onion and chili peppers to the skillet. Sauté until softened, about 5 minutes. 4. Add the diced tomatoes, ginger, garlic, and tamarind paste to the skillet. Stir to combine. 5. Season with salt, bring to a boil, and then reduce heat to low. Simmer until the tomatoes have broken down and the chutney has thickened, about 40-45 minutes. 6. Stir in the brown sugar and white vinegar. Cook for an additional 5 minutes. 7. Taste and adjust seasonings if needed.
Nutritional Information: * Calories: 120 * Fat: 2g * Carbohydrates: 25g * Protein: 2g
Dish Characteristics: * Spicy, tangy, and sweet * Excellent accompaniment to grilled meats, poultry, or fish * Can be used as a dipping sauce for appetizers or as a spread on sandwiches
User Comments: * "This chutney is the perfect balance of sweet and spicy. I love it on grilled chicken!" * "This is a great recipe to use up leftover tomatoes. It's so easy to make and tastes delicious." * "I made this chutney for a party and it was a huge hit. Everyone loved dipping their appetizers in it." * "I usually don't like spicy food, but this chutney is an exception. It's so flavorful and the heat is just right." * "This chutney is a staple in my kitchen. I use it on everything from sandwiches to grilled meats."
Special Precautions and Tips: * If you don't have Fresno chili peppers, you can substitute another type of chili pepper, such as jalapeño or serrano. Adjust the amount of peppers used to your desired level of spiciness. * The chutney will keep for up to 2 weeks in the refrigerator.