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Spiced Tomato-Onion Chutney
Fresh tomatoes, cooked down until soft and rich, form the base of this incredibly versatile condiment. You'll bloom aromatic cumin and dried red chile in hot oil to build a deep, savory foundation before folding in the onions. It's a simple stovetop process that yields a deeply flavorful relish. Spoon it over grilled meats, scoop it up with warm flatbreads, or serve it alongside your favorite roasted vegetables. A final handful of fresh coriander or Chinese celery leaves cuts through the richness with a bright, herbal finish.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 tablespoons peanut oil or vegetable oil
- ¼ teaspoon cumin seeds or ground cumin
- ½ cup minced onion
- 1 dried red chile
- ½ to 1 teaspoon salt, or to taste
- 2 medium tomatoes (½ pound total), chopped
- ½ cup minced coriander or Chinese celery leaves (optional)
Instructions
- 1Warm the peanut or vegetable oil in a wok or heavy skillet over medium-high heat.
- 2Toss in the cumin seeds and cook until they crackle and become fragrant, about 20 seconds (or 5 seconds if using ground cumin). Stir in the minced onion and dried red chile. Blooming the spices in hot oil first builds a deeper flavor foundation.
- 3Sprinkle in a half teaspoon of salt. Cook and stir frequently for about 5 minutes until the onion turns translucent.
- 4Mix in the chopped tomatoes and cook for about a minute until they begin to release their juices.
- 5Bring the mixture to a boil, reduce the heat, cover the pan, and simmer for 10 minutes until the tomatoes soften. Uncover the pan, lower the heat further, and simmer briefly to reduce the excess liquid.
- 6Taste the chutney and stir in more salt if needed. Remove from the heat and fold in the minced coriander or Chinese celery leaves right before serving.
Notes
- Yield: This recipe makes about 1 generous cup of chutney.
- Variation: For a ginger-forward version, substitute 1 tablespoon of minced ginger for the dried red chile. This pairs especially well with beef dishes.
- Serving: We prefer this slightly salty when serving alongside grilled or roasted meats, so don't hesitate to add an extra half teaspoon of salt at the end.
