Hyderabadi tomato chutney (Tamatar ki chutney)

Chutneys play an important role in Hyderabadi cuisine and all over India. They are the pop on the table and complete every meal.

This is a lovely, bold, and pungent chutney. The flavour comes from the extended cooking time, which concentrates the tomatoes' flavour and allows them to come together well. This chutney is a staple on the table, especially at home, and is traditionally enjoyed with white rice and sheermal. It is also wonderful with biryani and other lighter fare where is adds a pop of tartness.

For more recipes from Zafar, click here.

Ingredients:

6 tablespoons oil

1 tablespoon cumin seeds (jeera)

4-5 dried red chillies

1/2 teaspoon fenugreek seeds (methi)

2 onions, finely diced

15 curry leaves

2 teaspoons ginger-garlic paste

1/2-1 teaspoon red chilli powder, or to taste

1 lb tomatoes, finely diced

Salt, to taste

1 1/2 cups water

1 dried red chilli

Cilantro to garnish

Heat the oil on a low flame and add the cumin seeds. Sauté for 10 seconds. Add the red chillies and fenugreek seeds and cook for 20 seconds. Add the onions and fry on medium-low heat until the onions are golden in colour, about 3-4 minutes. 

Add the curry leaves and fry for 20 seconds. Add the ginger-garlic paste and fry for 1 minute until the ginger is no longer raw. Add the red chilli powder and stir the mix a quick.

Add the tomatoes, salt, water, and bring to a simmer. Cook for 30 minutes until the tomatoes have broken down and you have a thick chutney. Stir the pot very often so the tomatoes do not stick to the bottom of the pan and burn. The oils should have been released and pooled on the surface. 

Serve in a bowl at room temperature, garnished with a dried red chilli and cilantro.