Chutney, as a condiment, was a South Asian method of preserving fresh produce to last longer. Interestingly enough in India, the sub-cultures across the country have their own variation of what they like to call a chutney. From the quintessential South Indian varieties of chutney to the Bengali kinds with largely sweet profiles or the Malvani style chutneys made with dried fish or shrimp, chutneys are a great fridge standby that work as accompaniments to all kinds of meals.
The cherry tomato chutney is an unusual spin on a classic tomato chutney with Bengali and South Indian influences in cooking techniques and flavour. The tangy sweetness that comes from cherry tomatoes, paired with spicy chillies and a lump of jaggery punctuate it with layers of spicy, sweet and fruity flavours, which feel like a riot in your mouth when eaten. It goes with pretty much everything from steamed idlis, dosas, parathas or even snacks like thalipeeth and handvo. Making a batch of this to store in a jar and having it handy works wonders when you’re running low on patience to make an elaborate fare for breakfast or lunch. To make the chutney, you will need:
Ingredients:
- 250-300 grams fresh cherry tomatoes
- 2 cloves garlic
- 4 Byadgi chillies
- 2 Guntur chillies
- 1 teaspoon panch phoron mix
- 1 tablespoon jaggery
- 1 tablespoon vegetable oil
- Salt to taste
Method:
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- Fill a saucepan with water and bring it to a boil and add the cherry tomatoes and chillies to it. Boil it for 5-10 minutes and strain. Grind in a blender along with the garlic when it’s still hot.
- Heat some oil in a pan and temper the panch phoron mix. Once it begins to crackle, add the ground tomatoes and chillies to the oil and mix well. Add the jaggery and salt according to your taste preference; add less jaggery if you prefer your chutney to be on the savoury side or more, if you like it sweeter.
- Cook until the fat begins to separate from the pureed tomatoes and the mixture begins to thicken slightly. Check for seasoning and adjust if needed. Once ready, bring to room temperature and serve as a side to a dish of your choice.
Note: The chutney keeps well in the fridge for about 3-4 days after cooking.