Tomato Chutney Recipe for 10-15 Days: A Flavorful, Tangy Treat

Tomato chutney is a versatile and delicious condiment that can elevate any meal. Whether paired with rice, dosa, paratha, or as a spread for sandwiches, it brings a burst of tangy, spicy flavor to the table. If you're looking for a chutney that can last for about 10-15 days, this tomato chutney recipe is perfect for you. With just a few basic ingredients and simple steps, you can create a chutney that will stay fresh in the fridge for up to two weeks. Let’s dive into the recipe and discover how to make this tangy, spicy chutney.

Why Make Tomato Chutney for 10-15 Days?
Tomato chutney is not only flavorful but also has a longer shelf life when prepared and stored correctly. It's perfect for busy individuals who want to prep their meals in advance and have a ready-to-use accompaniment. By making a batch that lasts for 10-15 days, you can enjoy it with various dishes without the hassle of making it frequently. This chutney is also an excellent choice for gifting or serving at parties. The use of preservatives like vinegar or sugar, along with proper storage, ensures that the chutney stays fresh and delicious for an extended period.

Ingredients for Tomato Chutney
Here’s a list of ingredients you'll need to make a tomato chutney that lasts for 10-15 days:
●    Ripe tomatoes (5 large): Choose ripe tomatoes for a rich, tangy flavor.
●    Onion (1 medium): Adds sweetness and depth to the chutney.
●    Garlic cloves (4-5): For a subtle yet impactful flavor.
●    Ginger (1-inch piece): Adds a warm, aromatic note.
●    Green chilies (2-3): Adjust according to your spice preference.
●    Jaggery or sugar (2 tablespoons): Balances the acidity of tomatoes and adds sweetness.
●    Tamarind pulp (1 tablespoon): Provides extra tanginess and depth.
●    Vinegar (2 tablespoons): Acts as a preservative and adds a sharp flavor.
●    Mustard seeds (1 teaspoon): For tempering.
●    Cumin seeds (1 teaspoon): Adds a smoky flavor.
●    Turmeric powder (½ teaspoon): Adds color and subtle earthiness.
●    Red chili powder (1 teaspoon): For spice and color.
●    Salt (to taste): Enhances the flavors.
●    Oil (2 tablespoons): For tempering and cooking the chutney.
●    Curry leaves (10-12 leaves): Adds an aromatic flavor.

Step-by-Step Method for Tomato Chutney
Step 1: Prepare the Ingredients
1.    Wash the tomatoes thoroughly and chop them into small pieces.
2.    Peel the onion, garlic, and ginger. Chop the onion finely, mince the garlic, and grate or chop the ginger into small pieces.
3.    Slit the green chilies if you want the chutney to be spicier, or you can leave them whole for a milder version.
4.    If you're using tamarind pulp, ensure it's soaked in warm water for 10 minutes and then extract the juice.
Step 2: Cook the Chutney Base
1.    Heat 2 tablespoons of oil in a pan over medium heat.
2.    Add mustard seeds and cumin seeds to the hot oil. Let them splutter for a few seconds.
3.    Now, add the onion, garlic, and ginger to the pan. Sauté them until the onion turns soft and translucent, about 5-7 minutes.
4.    Add the green chilies and cook for another 2 minutes.
Step 3: Add the Tomatoes
1.    Add the chopped tomatoes into the pan and stir well. Cook the tomatoes until they soften and break down into a pulpy mixture, which should take around 10-12 minutes.
2.    Stir occasionally to prevent burning. If the mixture starts sticking to the pan, you can add a little water to loosen it up.
Step 4: Spice it Up
1.    Add the turmeric powder, red chili powder, and salt to the pan. Mix everything well and cook for an additional 5 minutes.
2.    Now, add the tamarind pulp and jaggery or sugar. Stir until the sugar or jaggery completely dissolves into the chutney, enhancing its sweetness and balancing the tangy flavors.
3.    Cook the mixture for another 10 minutes until the chutney thickens. If the chutney seems too runny, you can let it cook for a bit longer. The chutney should have a spreadable consistency.
Step 5: Add Vinegar and Curry Leaves
1.    Once the chutney has thickened, add the vinegar and curry leaves. Stir well to combine everything and cook for an additional 3-4 minutes.
2.    Taste the chutney and adjust the seasoning with salt, sugar, or spice as per your preference.
Step 6: Cool and Store
1.    Remove the chutney from the heat and let it cool completely.
2.    Transfer the chutney into an airtight container. It can be refrigerated for up to 10-15 days.

Tips for Storing and Serving Tomato Chutney
1.    Storage: Make sure the chutney is completely cooled before storing it in the refrigerator. This helps prevent any moisture from collecting inside the container, which could spoil the chutney.
2.    Serving: Serve the chutney with parathas, idli, dosa, rice, or even as a dip for snacks like samosas and pakoras.
3.    Consistency: If you like a smoother chutney, you can blend it using a hand blender before storing it.
4.    Preservation: Vinegar and sugar act as natural preservatives, extending the shelf life of this chutney.

Conclusion
Tomato chutney is a versatile and flavorful addition to your meals. This homemade chutney, with its tangy and spicy notes, can easily last for 10-15 days if stored properly. It is perfect for meal prep, and with its delicious combination of sweet, tangy, and spicy flavors, it can transform any simple dish into something extraordinary. Try making this chutney today and enjoy it with a variety of meals throughout the week!

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