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Tamatar Chutney (Spicy Tomato Chutney)


This freezes well, so go ahead and make a double or triple batch.


  • 1/4 cup vegetable oil
  • 1/2 teaspoon cumin seeds
  • 6 to 8 cloves garlic, coarsely chopped
  • 4 to 6 green chiles, halved and seeded
  • 1 pound ripe tomatoes, coarsely chopped
  • 1 teaspoon paprika
  • Cayenne pepper, to taste
  • Salt, to taste


  1. Heat the oil in a skillet over high heat.
  2. Add the cumin seeds and fry for 10 seconds.
  3. Add the garlic and halved chiles and cook for 1 minute.
  4. Add the remaining ingredients and stir to combine.
  5. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated.
  6. Cool and serve at room temperature.

Makes about 1 cup.

Will keep covered and refrigerated for 1 week, and frozen for several months.


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