Tamatar Chatni

    (4)
    2 hours 35 mins

    This tomato chutney has loads of flavour. A bit time consuming because you need to let it stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.


    5 people made this

    Ingredients
    Serves: 12 

    • 1 large onion, chopped
    • 2 tablespoons rapeseed oil
    • 2 cloves garlic, minced
    • 3 large ripe tomatoes, diced
    • 3/4 teaspoon chilli powder
    • 2 tablespoons tamarind extract
    • salt

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr35min 

    1. In a frying pan, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chilli powder, tamarind extract, and salt.
    2. Transfer mixture to a mixie or food processor. Process until smooth. Refrigerate for at least 2 hours, preferably overnight.

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    Reviews and Ratings
    Global ratings:
    (4)

    Reviews in English (5)

    by
    12

    Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good.  -  03 Jul 2005  (Review from Allrecipes US | Canada)

    by
    6

    Make this chutney last night for Indian dinner party to serve with pakora recipe that I also found on this site. I didn´t have tamarind so I used cumin and garam masala to season. It made quite a bit for what I needed (as a dipping sauce) so next time I will half the recipe.  -  06 Jun 2010  (Review from Allrecipes US | Canada)

    by
    5

    We love indian food. I was so happy to find this recipe,as we love chutneys at our favorite Indian restaurants. This is so good and easy to prepare.  -  09 May 2009  (Review from Allrecipes US | Canada)

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