I have a passion for these spiced up sweet and sour combinations of food. This sweet, sour and spicy tomato chutney is an absolute crowd-pleaser and I’m sure you guys will love it. Tangy tomato pulp spiked up with fiery green chillies and balanced with the right amount of sugar makes it delectable. Often combined with green chutney, it is a perfect drizzle over any chaat item. Pair it with any protein you enjoy, use it as a sweet contrast to a spicy curry, spread it on your toast, use it in a wrap, dip a chip or simply do whatever your little heart desires….it tastes at its best.
This recipe is pretty much foolproof. It takes just a few minutes of your time to put together sparkling Sweet, Sour and Spicy tomato chutney that will be the envy of all your condiments. Just blanch a few tomatoes and throw them in a food processor along with green chillies, sugar and a little salt. Then simmer for 20 to 25 minutes. All it needs from you is the occasional stir. How could you go wrong?
Step-by-Step process in making Sweet, sour and spicy tomato chutney:
- Bring water to a boil in a sauce pan. While waiting for the water to boil, make an incision with a knife, in the shape of a cross, at the top of each tomato. Drop the tomatoes into boiling water.
- Wait until the skins start to peel back as you can see below.
- Drain the tomatoes and remove the skins, they should come right off. Once peeled, chop them and grind in a food processor along with green chillies.
- Transfer the contents to a sauce pan, add some sugar, salt and simmer to cook for about 20 to 25 minutes.
- Stir until you get a thick sauce like consistency. Adjust salt if required.
- Allow it to cool and transfer to an airtight jar. You can use it for about a week when stored in the refrigerator.
- Pair it up with green chutney and serve as a condiment to any of your favourite chaat items like samosas, capsicum aloo paneer tikki etc… or any snack.
- 4 Tomatoes blanched, peeled and chopped
- 2 green chillies finely chopped
- ½ cup sugar
- Required salt
- Grind tomatoes and green chillies in a food processor.
- Transfer the contents to a sauce pan, add sugar, salt and simmer to cook for 20 to 25 minutes.
- Cook till you get a thick sauce like consistency. Adjust salt if required.
- Allow it to cool, transfer to an airtight jar and store in the refrigerator for 4 to 5 days.
In case the tomatoes are not tangy enough, use a teaspoon of lemon juice at the end.
Adjust spice levels with green chilli to suit your taste.
You can substitute red chilli flakes for green chillies, though I prefer green chillies.
Adjust sugar quantity to suit your taste.
Happy Cooking 🙂