Sindhi Tomato Chutney
slow-cooked sweet and sour tomato relish with garlic and a mustard tempering
Allergens in Sindhi Tomato Chutney: mustard.
Ingredients
Quantities for 8.
- 600g, ripe, roughly chopped Tomato
- 10 cloves, sliced Garlic
- 3cm piece, julienned Ginger
- 4 tbsp, grated Jaggery
- 1 tbsp pulp Tamarindor the juice of 1 lemon at the end
- 3 tbsp Neutral Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Nigellaoptional
- 1/2 tsp, crushed Fennel Seedsoptional
- 3, broken Dried Red Chilli
- 1 tsp Kashmiri Chillifor colour more than heat
- 1/4 tsp Turmeric
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use properly ripe tomatoes. Underripe ones stay sour and watery no matter how long you cook them down.
- Soak the tamarind in 3 tbsp warm water for 15 minutes and press the pulp through a sieve before you start.
- Sterilise the jar you will store it in. A wet or dirty jar will spoil the chutney within days.
Method
- Heat the oil in a heavy pan and crackle the mustard seeds until they pop, about 40 seconds.Wait for the popping to actually start. Unpopped mustard seeds taste raw and faintly bitter.
- Add the cumin, nigella, crushed fennel and broken red chillies, and fry 20 seconds.
- Add the sliced garlic and ginger and fry 1 minute until the garlic is just golden at the edges.
- Tip in the tomatoes with the turmeric, kashmiri chilli and salt, and stir well.
- Cook uncovered over medium heat for 15 minutes, stirring every few minutes, until the tomatoes have collapsed and lost their raw smell.
- Stir in the jaggery and tamarind pulp and cook 12 minutes more, until the chutney darkens and thickens.The test: draw a spoon through the middle of the pan and the trail should stay open for a second before closing.
- Taste and balance. More jaggery if it is too sharp, more tamarind if it is flat.
- Take off the heat and cool completely in the pan before jarring.Jarring it warm creates condensation in the lid, which is exactly how chutney grows mould.
Storage
Keeps 3 weeks refrigerated in a sterilised jar. Always use a dry spoon. It thickens as it chills and is served cold or at room temperature.
Nutrition Medium estimate
One serving of Sindhi Tomato Chutney (95 g) is about 103 calories, or 109 calories per 100 g.
Low protein: 1 g a serving, 5% of the calories
| Per serving95 g | Per 100 g | |
|---|---|---|
| Calories | 103 kcal | 109 kcal |
| Protein | 1.2 g | 1 g |
| Carbohydrate | 13.5 g | 14 g |
| of which sugars | 10.3 g | 11 g |
| Fibre | 1.4 g | 2 g |
| Fat | 5.5 g | 6 g |
| of which saturated | 0.6 g | 1 g |
| of which unsaturated | 4.7 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.