Tomato Raisin Chutney

Tomatoes, besides bursting with colour, juice and flavour, are loaded with health benefits. Vitamin rich, antioxidant, low fat and filling …they are an amazing gift of nature !
There are infinite ways to incorporate tomatoes in our daily diet…from salsa to curries, from pizza toppings to chutney and sauces.

This tomato chutney is a rich, tangy and sweet condiment that gives a flavour boost to almost any food, from meaty mains to vegetable curries.

The natural sweet and sour of tomatoes is enhanced with brown sugar and lemon.
My favourite way of eating the Tomato Raisin Chutney is as a dip with Corn Tortilla Chips…a big bowl of this dip with a plate full of tortilla chips makes any occasion fun.

Serve with party starters or finger food for a movie night or simply spread on a slice for a quick snack…this chutney is finger-licking-good !

For Tomato Raisin Chutney :

1/2 kg ripe tomatoes, diced
1/2 cup brown sugar or crushed jaggery
3/4 cup raisins
4 tablespoons lemon juice
4 dried red chillies
1 teaspoon red chilli powder ( optional for a hotter chutney)
1 teaspoon nigella seeds
1 teaspoon mustard seeds
1 teaspoon salt or to taste
2 tablespoons olive oil

This Is What You Do :

Heat oil in a medium sauce pan, add nigella seeds, mustard seeds, raisins and dried chillies. Sauté for a minute.
Add tomatoes to the pan, cook uncovered on medium low heat till they change colour and release their juice, around 5 minutes.
Add brown sugar/jaggery, cook another 2 minutes till the sugar is dissolved and sauce begins to thicken.
Add salt, red chilli powder and vinegar. Cook another 2-3 minutes. Remove from heat, when cool, store in airtight, sterilised jar.

Makes 1+1/2 cup chutney