Tomato And Mustard Chutney

Truss Tomatoes
 
I learnt to make this pungent, sweet, sour and totally zingy chutney from Nick many years ago. An absolute favourite in the houses along India’s east coast, this version has been tweaked to suit a wider audience and palate. A great tomato chutney is the epitome of pub food accompaniments. With the right amount of tang, a tomato chutney lifts up the blandest of burgers and compliments the smokiest of sausages. For those who have read my previous posts and have an excellent memory, you will know that I am a sucker for simple recipes with 3, 4 or 5 ingredients. This is one of those recipes and I had to share!
 
 
Truss Tomatoes
 
 Tomato Mustard Chutney
 
 
Food Styling & Prop Alert – The hardened plastic container that holds the chutney is actually a Nespresso Coffee Cup that I saved from the Good Food & Wine Show in Sydney earlier this year. The metal plate and silver spoon were thrift store finds. The beautiful antique French linen was sourced from Grosgrain Homewares in Wahroonga, Sydney. The red metal colander was a cheap K-Mart buy. The micro herbs were $5 for a container from Pyrmont Grower’s Market
 
 
Tomato Mustard Chutney
 
Tomato Chutney
 
 
 

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TOMATO MUSTARD CHUTNEY

 
Preparation Time – 10 minutes
Cooking Time – 30 minutes
Makes – 2 cups
 

Ingredients

 
6 large truss tomatoes, diced
2 tablespoons olive oil
2 teaspoons black or yellow mustard seeds
1 teaspoon salt
3-4 tablespoons sugar
1/2 teaspoon garam masala
 

Method

 
In a heavy bottomed saucepan heat oil on medium. Add the mustard seeds. When they start crackling and spitting, add the tomatoes. Add the salt and sugar. Reduce heat to low and simmer, partially covered for 25 minutes. Stir it every 5 minutes to ensure the chutney doesn’t stick.
 
Stir through the gram masala. Cook for 2 more minutes and remove from heat. Cool completely and store in sterilised glass jars in the fridge for a week. 
 
 

My Notes

The original east Indian tomato chutney called tamater chatni in Bengali, the local dialect uses mustard oil which renders it even more pungent and hot.

The chutney at the end of the cooking time should be almost pulp-like and soft. Salt and sugar can be adjusted to taste.  

 

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