This a tried and true family recipe with full credit to my grandmother, Sophia Iqbal. The flavors of garlic and cumin nicely blend in with the juicy tomatoes and get tempered with the mustard seeds and curry leaves. This chutney is extremely versatile- it combines with rice in a south Indian kitchen just as easily as I pair it with a french baguette in mine! It can also liven up a bowl of tortilla chips at any party.

Ingredients (Tomato Chutney)

  • 1 1/2 lb of tomatoes
  • 2 tsp garlic paste
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 5 tbsp vegetable oil
  • 1/2 tsp mustard seeds
  • 6-8 curry leaves

Method

Prep Time: 10 min

Cook Time: 20 min

(Serves 4)

  1. Heat the oil and let the mustard seeds cook until they begin to splutter.
  2. Quickly add the tomatoes, garlic paste, chili, and cumin.
  3. Lastly, stir in the curry leaves and salt to taste.
  4. Cook the mixture until the tomatoes become soft and simmer on low heat until the oil floats to the top.
  5. Enjoy with a baguette or some freshly baked naan!