This tomato-tamarind chutney is a bit sweet, but also extra delicious with juicy tomatoes and ginger. Goes perfect with Indian samosas.
Made by Véronique
Published at 2019-05-07, this recipe is for 6 persons persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-10-05
Rinse the tomatoes, remove the hard parts and chop into chunks. Peel and finely chop the ginger root, the larger the pieces will be the longer it has to cook.
Remove the seeds of the chili for a milder version and chop the chili into chunks.
Heat a bit of neutral oil in a medium-sized sauce pan and sauté the garlic and chili pepper for a few minutes. Crush the peppercorns and add those along with the cloves to the pan.
Also add the tamarind paste and brown sugar. After a few minutes you can also add the tomato chunks and turn down the heat.
Let it simmer for about 20 minutes on low heat, until the ginger has softened and the tomatoes are completely broken apart. Blend the sauce, the best way is using a blender but an immersion blender could work too.
If the chutney doesn't have the desired thickness, maybe the tomatoes were very juicy, you can reduce it some more on low heat. Season with salt and serve with some samosas!
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