This is Aai’s (mom’s) recipe that she makes on and off when tomatoes are aplenty, which is the case here in summer. This chutney is made from fresh tomatoes of any kind, cherry, grape, salad, roma, beefsteak, heirloom, etc. etc. and you can even mix the varieties and use whatever tomatoes are running amok in your garden or refrigerator. I had a large box of cheery cherry tomatoes and I was also making parathas that day, so ended up making this quick chutney.

There are different versions of fresh tomato chutneys in India and I love them all. Some chefs add tamarind, onions, curry leaves, dal and other seasonings but I stuck to Aai’s plan.

This chutney is very versatile and can be had with parathas, naan, dosas, idlis, bread and it makes a fantastic grilled cheese or eggplant parmesan-ish sandwich.

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Step by Step

1. 2 cups cherry tomatoes, washed
2. If using any other type of tomatoes, wash and chop them into large pieces
3. Grate 1 tbsp fresh ginger
4. Mince 3-4 cloves of garlic

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5. Heat 1 tbsp oil in a pan
6. Add 1 tsp mustard seeds, cover and allow them to finish sputtering
7. Add 1 tsp cumin seeds
8. a pinch of asafetida (optional)
9. Add the ginger and garlic paste to the pan and sauté till lightly browned.
10. Add the tomatoes, cover and allow to cook for 6-8 minutes on medium heat.

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11. The tomatoes should become soft, broken up and mushy, you can mash with a spoon a bit.
12. Add
    • 1/4 cup jaggery or sugar (to taste)
    • 1.5 tsp salt
    • 1.5 tsp red chili powder
    • 1 tsp red pepper flakes (I used chipotle flakes to lend a smoky flavor but you can use any).
13. Stir, cover and cook for 4-5 more minutes.
14. You do not need to dry up all the liquid, just make sure that all the tomatoes have become mushy and spices are well mixed.
15. Turn off the heat and allow to cool.
16. Store refrigerated in a clean glass jar for 2-3 weeks and use as needed.
17. Serve with parathas, on toast or with crackers.

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