Fresh Tomato Chutney (Tamatar Chatni)


Fresh Tomato Chutney (Tamatar Chatni)

Here is a simple but wonderful chutney to serve with a curry dinner or other savory meal. I learned this delightful condiment from a lady from Karachi, Pakistan, who was doing graduate studies in the US. She served it with Lamb and Rice Biryani, Pakistan’s national dish. 

The secret is the freshest, ripest, sweetest tomatoes available at the time, whether locally grown regular ones, good Roma tomatoes or cherry, grape, or “Campari” tomatoes. 

The recipe serves six to eight as a condiment. 

1 pound fresh, ripe tomatoes

1/2 small red onion

1/2 of a medium-sized bunch of cilantro

1/2 teaspoon salt

A generous sprinkle of freshly ground black pepper

A generous sprinkle of cayenne

Juice of 2 medium limes 

For regular or Roma tomatoes, cut out the cores, then cut lengthwise into 1/2-inch wide wedges For smaller tomatoes, halve the lengthwise or slice 1/4-inch thick. Place tomatoes in a bowl. 

Place cut side of peeled, halved red onion on a board. Slice lengthwise into very fine julienne, and add to the tomatoes. Cut leaves off cilantro, chop the very coarsely, and add it to the bowl. Half an hour before serving, add salt, seasonings and lime juice. 

Stir carefully but thoroughly. Let sit ten minutes. Mix again, then taste. Add salt and/or lime juice to taste. Let sit at least a few more minutes. Stir again just before serving.

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