Konkani Tomato Chutney

Konkani Tomato Chutney Recipe - Delicious Indian Chutney

Region / culture: India | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Konkani Tomato Chutney is a flavorful and spicy condiment that is popular in the Konkan region of India. Made with ripe tomatoes and a blend of aromatic spices, this chutney is a perfect accompaniment to rice, dal, or even as a spread on sandwiches.

History

The recipe for Konkani Tomato Chutney has been passed down through generations in Konkani households. It is a traditional recipe that is often made during special occasions and festivals. The tangy and spicy flavors of this chutney make it a favorite among those who enjoy Konkani cuisine.

Ingredients

6 medium-sized chopped red, ripe tomatoes
1-0.5 tsp jeera seeds
1-0.5 tsp coriander seeds
3-4 cloves garlic
1-0.5 tsp channa dal
2 green chillies
Handful of coriander leaves
Handful of mint leaves
2-3 tbsp sesame seeds
2-3 tbsp roasted cashew nuts or peanuts
0.25 tsp haldi
0.25 tsp chilli powder
salt and oil as required

Ingredients for seasoning

1 tsp oil
0.25 tsp mustard
0.25 tsp jeera
4-5 curry leaves

How to prepare

Heat the oil in a pan and add the jeera, coriander seeds, channa dal, and garlic. Lightly roast the ingredients.
Next, add the sesame seeds, green chillies, coriander and mint leaves, tomatoes, and nuts. Cook until almost done.
Add haldi, chilli powder, and salt to the mixture. Cook on low heat until the mixture is dry and thoroughly cooked.
Allow the mixture to cool, then grind it to a very smooth paste.
Prepare a seasoning with the specified ingredients and pour it over the chutney paste.
Serve the chutney with hot rice and dal.

Variations

Add grated coconut for a creamier texture.
Use tamarind pulp for a tangier flavor.
Add jaggery for a hint of sweetness.

Cooking Tips & Tricks

Make sure to use ripe and juicy tomatoes for the best flavor.

- Roasting the spices before grinding them will enhance their aroma.

- Adjust the amount of green chillies according to your spice preference.

- Store the chutney in an airtight container in the refrigerator for longer shelf life.

Serving Suggestions

Serve Konkani Tomato Chutney with hot rice, dal, or as a spread on sandwiches or wraps.

Cooking Techniques

Roast the spices before grinding for enhanced flavor.

- Cook the chutney on low heat to ensure all the flavors are well blended.

Ingredient Substitutions

Use cashews or almonds instead of peanuts.

- Substitute green chillies with red chillies for a spicier chutney.

Make Ahead Tips

Konkani Tomato Chutney can be prepared in advance and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the chutney in a small bowl garnished with fresh coriander leaves.

Pairing Recommendations

Konkani Tomato Chutney pairs well with rice, dal, idli, dosa, or as a side dish with any Indian meal.

Storage and Reheating Instructions

Store the chutney in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Konkani Tomato Chutney contains approximately 150 calories.

Carbohydrates

Each serving of Konkani Tomato Chutney contains approximately 10 grams of carbohydrates.

Fats

Each serving of Konkani Tomato Chutney contains approximately 8 grams of fats.

Proteins

Each serving of Konkani Tomato Chutney contains approximately 4 grams of proteins.

Vitamins and minerals

Konkani Tomato Chutney is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains nuts (peanuts) and sesame seeds, which may be allergens for some individuals.

Summary

Konkani Tomato Chutney is a nutritious condiment that is rich in vitamins, minerals, and healthy fats. It is a delicious addition to any meal.

Summary

Konkani Tomato Chutney is a delicious and flavorful condiment that is easy to make and pairs well with a variety of dishes. Try this recipe for a taste of authentic Konkani cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small coastal village in Konkan. I remember it like it was yesterday - the warmth of the sun on my face, the sound of the waves crashing against the shore, and the delicious aroma of spices wafting through the air.

It all started one sunny afternoon when I was walking along the beach, collecting shells and exploring the tide pools. As I made my way back home, I heard the sound of laughter coming from a nearby hut. Curious, I peeked inside and saw a group of women gathered around a large pot, chatting and stirring a bubbling concoction.

Intrigued, I approached them and asked what they were making. One of the women, a kindly old lady with twinkling eyes and a warm smile, told me they were making Konkani Tomato Chutney. She invited me to join them and learn the recipe, and I eagerly accepted.

As I watched and listened, the women explained each step of the process to me. They showed me how to roast the tomatoes, onions, and spices over an open flame until they were charred and fragrant. Then, they ground the roasted ingredients into a fine paste, adding tamarind, jaggery, and coconut for sweetness and depth of flavor.

I was mesmerized by the sights and smells of the kitchen, and as the chutney simmered on the stove, I could hardly wait to taste it. When it was finally ready, the women scooped out a spoonful and offered it to me. I closed my eyes and savored the explosion of flavors on my tongue - tangy, spicy, and slightly sweet, with just a hint of smokiness.

From that moment on, I was hooked. I begged the old lady for the recipe, and she graciously shared it with me, along with a few tips and tricks she had learned over the years. I couldn't wait to go home and try it out for myself.

As soon as I returned to my own kitchen, I set to work recreating the Konkani Tomato Chutney. I followed the old lady's instructions to the letter, taking care to roast the ingredients just right and adjust the seasonings to my taste. When it was done, I proudly presented it to my family, who couldn't believe how delicious it was.

From that day on, the Konkani Tomato Chutney became a staple in our household. I made it for every special occasion and family gathering, and it never failed to impress. Over the years, I added my own twist to the recipe, experimenting with different spices and ingredients to make it truly my own.

Now, as I sit here in my kitchen, stirring a fresh batch of Konkani Tomato Chutney, I can't help but feel grateful for that chance encounter on the beach all those years ago. It not only gave me a delicious recipe to cherish and pass down to future generations, but it also opened my eyes to the wonderful world of cooking and the joy of sharing good food with loved ones.

As I take a taste of the chutney, I am transported back to that sunny afternoon on the beach, surrounded by laughter, love, and the tantalizing aroma of spices. And as I share this recipe with you, my dear grandchild, I hope it brings you as much joy and satisfaction as it has brought me. Cooking is more than just following a recipe - it is a way to connect with our roots, celebrate our heritage, and create lasting memories with those we hold dear. So go ahead, give it a try and see where this delicious journey takes you. Bon appétit!